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VALUABLE AND TRIED 



RECEIPTS 



i* 



COLLECTED BY 
LOUISE D. SPEER 



«* 



PITTSBURG 
STEVENSON & FOSTER COMPANY 

MDCCCXCVIII 



X 









COPYRIGHT, JUNE, 1 898, 
BY L. D. SPEER. 



^ 




TWO COPIES RECEIVED- 









PREFACE 



TN collecting- these receipts — to be sold for Charity — 
care has been taken to use none that have not been 
tried and found satisfactory. As far as possible, the 
names of those who have given the receipts are at- 
tached to them ; but in some cases these names will be 
unfamiliar, as many of the receipts are very old ones. A 
part of those having- no names attached are old family 
receipts, which will be found very useful and valuable. 

L. D. S. 



VI 



ABBREVIATIONS USED. 



pro professional. 

pk peck. 

g-al ....,.., gallon. 

lb pound. 

oz ounce- 

qt quart. 

pt pint. 

c cup. 

tbsp tablespoonful. 

tsp teaspoonful. 

ssp saltspoonful. 

h hour. 

m minute. 



VII 



EQUIVALENTS OF WEIGHTS IN MEASURE. 



One rounded tbsp. butter, 1 oz. 

One rounded tbsp. granulated sug-ar 1 oz. 

One heaping- tbsp. powdered sugar 1 oz. 

Two rounding tbsp. flour 1 oz. 

Two rounding tbsp. ground spice 1 oz. 

Five medium sized nutmegs 1 oz. 

One qt. sifted pastry flour 1 lb. 

One qt. sifted new process flour, less one gill 1 lb. 

One pt. granulated sugar ....... 1 lb. 

One pt. butter, packed solid . 1 lb. 

One pt. ordinary liquid 1 lb. 

One solid pt. chopped meat 1 lb 

One c. rice , J lb. 

One c. Indian meal 6 oz. 

One c. stemmed raisins 6 oz. 

One c. cleaned and dried English currants 6 oz. 

One c grated bread crumbs 2 oz. 

In case you wish to find the fractional parts of a cupful, to 
make a small quantity of anything, you will find the following 
table useful. The cup referred to is the common kitchen cup 
which holds half a pt. 

Eight rounding tbsp. flour 1 c. 

Eight rounding tbsp. sugar 1 c. 

Eight rounding tbsp. butter . , ... 1 c. 

Sixteen tbsp. liquid ..... 1 c 

Two gills 1 c. 

A common tumblerful 1 c 



SOUPS 



CLEAR SOUP. 

One soup bone and three lbs. of meat put on to boil 
with one c. tomatoes, one carrot, celery, tops and all, 
parsley, salt, pepper, bay leaf and two onions with seven 
or eight cloves stuck in each one. Simmer all day — 
strain, cool, and skim off grease. Next day clear with 
whites of eggs and shells. Lucy Gray, Pro. 

CLAM SOUP. 

One qt. clams, one onion, parsley, celery, red pepper, 
one pt. milk, yolks of two eg-g-s, one tbsp. flour not heaping 
and two tbsp. butter. 

Put the clams on to boil with the onion, parsley, 
celery, red pepper and salt. Boil an h. or more. Cream 
flour and butter and add to clams. Strain out the clams 
and add to the stock the milk, which has been whipped. 
Eggs to be beaten in the last thing-. 

Mrs. H. L. Johnston. 

OKRA SOUP. 

Shin of beef or knuckle of veal is best, one-fourth pk. 
tomatoes, one-fourth pk. okra, two onions, bunch of 
herbs, one grain whole allspice, pepper and salt. The 



2 SOUPS. 

soup must be boiled eight or nine h., strained through a 
colander. Good to make it the day before using-. Skim off 
all grease. One-half doz. hard crabs are a great improve- 
ment. Mrs. J. L. Johnston. 



CALF'S HEAD SOUP. 

Boil a calf's head in two gals, of water. "When boiled 
enough remove it from the pot, and bone ; reserving the 
brains and tongue for force meat. Cut all the rest into 
small pieces and season to taste with red and black pep- 
per, salt, a little onion, parsley, thyme, sweet marjoram, 
mace, cloves, allspice and nutmeg. Strain the liquor 
and put the meat in it, allowing them to boil together 
well. Then chop fine the tongue and brains, season to 
taste, make into balls, using a raw egg, and fry. When 
the soup boils and is nearly done add these balls with a 
tumblerful of wine. Put chopped hard boiled egg in 
soup tureen before serving. Miss Jennie McC. Taylor. 



OX TAIL SOUP. 

Take two ox tails and fry until brown with two onions 
and two tbsp. of butter. When brown add four qts. of 
water and two carrots, cut up fine and boil for three h. 
When boiled set aside to cool, and when cold skim fat off 
top and put into a skillet with two tbsp. of flour and stir 
until brown, then add one qt. of stock and turn back into 
rest of soup. In the meantime cut the meat off the ox 
tails into small pieces and place in the bottom of tureen. 
When the soup is ready to serve add one-fourth tsp. of 
curry powder and three tbsp. of sherry. 

Mrs. Geo. C. Burowin. 



SOUPS. 3 

CHICKEN CURRY WITH RICE. 

Two qts. chicken stock, one slice of onion, one stalk 
of celery, one-half c. cooked rice, one tbsp. of butter, one- 
half tsp. curry powder. Boil slowly for thirty m. the 
stock, onion and celery. Strain and add curry powder, 
rice, butter, salt and pepper to taste. Let it come to a 
boil. 

This may be served in bouillon cups. If desired 
creamy, add one tbsp. of flour and one c. of cream. 

John T. Writt. 

TURKEY SOUP. 

After cutting from the remains of a turkey as much 
fat as possible, break the bones and put them into the 
soup pot, together with any dressing and bits of tough 
meat left from a turkey dinner ; cover with three qts. 
of cold water and simmer for four h. ; after the soup has 
been cooking for one h. add one-third of a c. of rice ; 
after three h. remove the bones and skim off all the fat. 
Put three tbsp. of butter into a small frying pan and 
when melted put into it an onion and two stalks of celery 
cut fine ; cook slowly for twenty m. ; then skim the vege- 
tables from the butter and put them into the soup. Into 
the butter remaining in the pan put two tbsp. of flour, 
add this to soup and after cooking ten m., season with 
salt and pepper to taste. Strain through sieve and serve. 

Emma Pipe?', Pro. 

BEEP TEA. 

Take one lb. of beef, cut into very small pieces. 
Carefully take all the fat from it, put it into one qt. of 
cold water, and boil it down to a pt. Strain it and add 
a little salt. 



4 SOUPS. 

Take one tbsp. of arrowroot and three tbsp. of sweet 
cream. Beat them tog-ether until very light. Let the 
tea come to boiling- heat, then stir in the cream and 
arrowroot, but don't let it boil afterwards. 

Mrs. Brickhead. 

MUTTON BROTH. 

Nine lbs. mutton, all lean meat. Put it into a vessel 
with five qts. cold water and add one carrot, chopped 
fine, one onion and a bunch of parsley. Let simmer all 
day and add another qt. of water if necessary. This 
should be jellied when cold. Skim off the fat, season 
with salt, and reheat when you wish to use the broth. 

Mrs. McClintock. 

CHESTNUT SOUP. 

Remove the outer peel from twenty-five Italian chest- 
nuts ; pour scalding- water over them and rub off the 
inner coating-. Put them into a saucepan with one qt. 
soup stock and boil three-quarters of an h., drain, rub 
them throug-h a colander, then throug-h a sieve or pound 
to a paste. Season with salt and pepper, add gradually 
the stock in which they were boiled, then add extra pt. 
of stock ; boil once and draw to one side of fire. Beat 
up yolks of two raw eg-g-s, add them to one qt. warm milk, 
whisk the milk into the soup, taste for seasoning ; pour 
into a hot tureen and send to the table with croutons. 

CORN SOUP. 

One can cornlet or corn, one pt. cold water, one qt. 
heated milk, two tbsp. butter, one tbsp. chopped onion, 
one and one-half tbsp. flour, two tsp. salt, one-fourth tsp- 
white pepper, yolks of two eggs. 



SOUPS. 5 

Chop the corn and cook it in cold water twenty m. 
Melt the butter and add the chopped onion, and cook 
till light brown. Add flour and when thoroughly mixed 
add milk gradually. Add mixture to corn and season 
with salt and pepper. Rub through sieve. Heat again. 
Beat yolks of eggs, put them in soup tureen and pour 
soup over them slowly. Serve as soon as mixed. 

RICE AND TOMATO SOUP. 

One can of tomatoes, one-third of a c. of rice, a 
large onion, a qt. of water, three tbsp. of butter, three 
tsp. of salt, half a tsp. of pepper and two tbsp. of flour. 
Cook tomatoes and water together; brown the onion in 
the butter, then skim the onion from the butter and add 
to the tomatoes and water ; put the flour with the butter 
remaining in the pan and cook until smooth and frothy, 
then add the other ingredients. After simmering slowly 
for half an h. strain over the rice, add seasoning and 
cook slowly for an h. Stir occasionally to prevent the 
rice from sticking to the bottom of the kettle. Serve 
very hot. Mrs, H. S. Denny, 

RICE SOUP. 

Two qts. of any kind of stock ; heat and skim ; then 
add half a c. of rice which has previously been cooked 
in a little milk; add seasoning to taste ; simmer fifteen 
m. and serve. Mrs, H. S. Denny, 

GREEN CORN AND TOMATO SOUP. 

Three pts. of stock, a qt. of sliced tomatoes, a qt. of 
corn sliced from the cob, one tbsp. of butter and one of 
flour ; salt and pepper to taste. Cook stock, tomatoes 
and corn cobs together for half an h. ; then strain into 
another kettle and add the corn, the flour and butter 



6 SOUPS. 

mixed tog-ether and enough salt and pepper to season 
well. One tsp. of Worcestershire sauce is a great im- 
provement. Cook forty m. Emma Piper, Pro. 

GREEN PEA SOUP. 

One can of peas, a qt. of chicken stock, a c. of cream 
or milk, two tbsp. of butter, two tbsp. of flour, one onion. 
Salt and pepper to taste. Cook onion, peas and stock 
tog-ether for twenty m. ; then remove the onion and rub 
the peas and stock through a sieve ; return the soup to 
the kettle and let it simmer for ten m. ; rub the butter 
and flour to a cream and gradually add to this half a c. 
of the soup ; then pour all tog-ether and add pepper, salt 
and cream and boil three m. Emma Piper, Pro. 

GREEN PEA SOUP. 

Take a qt. of shelled peas and two qts; of water, boil 
the peas until soft then mash through a colander until 
all the pulp has passed through ; then throw away the 
skins, and return the pot to the fire. There must be a 
piece of meat boiled with the peas, either a piece of 
middling the size of your hand or a shin of cold cooked 
veal or lamb. Season with salt, pepper and a bunch of 
thyme, parsley, and mint, which must be taken out 
when soup is dished. Thicken with a little flour, egg 
and milk as you would do chicken soup. 

MARROW BALLS- 

Mix well together one-half c. finely chopped beef mar- 
row, one c. sifted flour and one-fourth tsp. salt. Wet 
with sufficient ice water to form a stiff paste. Form into 
tiny balls the size of a marble, drop into boiling hot 
soup, cover closely and simmer for fifteen m. just before 
serving the soup. 



SOUPS. 



SOUPS. 



SOUPS. 



10 SOUPS. 



FISH AND SAUCES 



FRICASSEE OYSTERS. 

Take two oz. of butter and brown in a stew-pan. 
Having- wiped the oysters dry, put in the butter with 
salt and pepper to taste. When the oysters are hot, mix 
in a tbsp. flour and a good piece of butter. When these 
have been cooked, stir in the yolks of three eggs. 

Mrs. H. L. Johnston. 

OYSTERS ON THE CHAFING DISH. 

Have a dozen large, fresh, salt water oysters. Open 
them over the chafing- dish so that none of the juice es- 
capes. Season with black pepper, red pepper, one tsp. 
Worcestershire sauce, a very little salt, a g-enerous lump 
of the best butter and alarg-e g-lass of g-ood Sherry wine. 
After this is all in the chafing- dish lig-ht the lamp and 
when it is thoroug-hly heated throug-h and simmers, it is 
done. The oysters should look plump when cooked 
enoug-h. 

OYSTERS A LA NEWBURG. 

For this dish purchase a half lb. of little scalloped 
crackers, for the effect rather than for the cracker. Do 
not have them sweetened, of course. Put twentv-nve 



12 FISH AND SAUCES. 

oysters over the fire in their own liquor. Stir carefully 
until thej come to a boiling- point. Drain carefully. 
Put two tbsp. of butter into a frying- pan ; add a tbsp. 
of flour ; mix. Add a g-ill of cream or milk (cream pre- 
ferable), and when boiling- add the yolks of two eggs 
and the oysters. Bring- ag-ain to boiling- point ; season, 
and turn into a dish. Sprinkle over two tbsp. of sherry, 
and put the little crackers all around the dish as a gar- 
nish. Serve immediately. 

PANNED OYSTERS. 

To twenty-five oysters take piece of butter size of an 
egg-. Bring it to the boil in a frying skillet. Wipe 
but do not wash oysters and place them in the butter with 
two small pieces of mace. Season to taste with salt, 
black and red pepper or tobasco sauce. In panning oys- 
ters they should be turned constantly and never placed 
on top of each other. L. W. Washington.- 

LITTLE PIGS IN BLANKETS. 

Season large oysters with salt and pepper ; cut fat 
bacon in very thin slices and wrap an oyster in each 
slice and fasten with a wooden toothpick. Heat a frying 
pan and put in the little pigs. Cook just long enough 
to crisp bacon, about two m. Place on slices of toast, 
cut. in small pieces. Do not remove skewers. Garnish 
with parsley. Have the pan very hot before the pigs are 
put in and shake continually, do not burn. 

Josephine Frank. 

SOFT CRABS. 

Kill and clean them. Flour and fry them like chick- 
ens. Make a little cream gravy and put under them. 

Mrs. H. L. Johnston. 



FISH AND SAUCES. 13 

LOBSTER A LA NEWBURG. 

The meat of three g-ood sized lobsters cut in pieces — 
not too small — over which pour half a tumbler of sherry 
wine, allowing" it to stand one h. Beat twelve eggs 
light. Heat one qt. cream in double boiler, add eg-g-s, 
stirring- constantly until it is the consistency of custard ; 
add a little mace, cayenne pepper and salt. Pour this 
sauce hot over the lobster and serve. It is best to keep 
the lobster and wine over steam while preparing* the 
sauce. One-half this quantity will serve five people. 

Mrs. Wm. A. Thompson. 



SHAD ROB. 

Soak half an h. in salt water cold, then rinse in cold 
water and put on to cook with just enoug-h water to 
cover it, one small onion, a few sprig-s of parsley, a piece 
of celery, salt and a shake of red pepper. Boil half an h. 
covered. After boiling, mash, add a little milk, one tsp. 
of Worcestershire sauce, a small piece of butter creamed 
with a tsp. of flour. Last add the yolk of an egg*. 

Mrs. H. L. Johnston. 

SHAD OUTLETS. 

Boil a shad, also the roe. Pick out all the bones, cut 
up and mix with cream sauce, with the addition 
of the yolks of two eg-g-s. Season with salt, pep- 
per, sherry wine, parsley and Worcestershire sauce. 
Stir this all tog-ether — barely thick enough to mould into 
cutlets and set out to cool. When ready to serve form 
into cutlets, dip into egg- and bread crumbs and fry in 
deep lard. Emma Parker, Pro. 



14 FISH AND SAUCES. 

HALIBUT A LA CREME 

Two or three lbs. of halibut, one qt. milk, one tea- 
cup flour, two small onions, one-fourth lb. butter, nut- 
meg-, salt, pepper, bread crumbs. Boil halibut in water 
into which salt has been thrown. When done flake in 
fine flakes from the bones, put the milk and onion 
chopped fine in stew pan. Let milk come to boil, add 
flour made smooth, with little cold water and seasoning-, 
stir until it thickens, add butter, strain throug-h sieve. 

Put some of the mixture into dish in which it is to be 
served, then put alternate layers of fish and sauce, 
finishing- with the sauce on top. Cover with bread 
crumbs and place in oven to brown. A little wine add- 
ed to the seasoning is an improvement. 



ROCK FISH A LA CREME. 

Take a rock fish and rub it well with salt, put it into 
a kettle with enough water to cover it. As soon as it boils 
put it at one side where it will just simmer. Let it stand 
one h., then draw all its bones. Put one oz. of flour in 
a saucepan to which add gradually one qt. of cream, 
mixing it very smoothly, then add the juice of one lemon, 
one onion chopped fine, parsley, nutmeg, salt and pep- 
per. Put this on fire until it forms thick sauce, stir in 
quarter lb. butter, strain through sieve, put a little on 
serving platter, then lay the fish on platter and turn the 
sauce over it. Beat to a froth the whites of six eggs and 
spread over the whole, set in oven and bake one-half h. 
Be careful to bake only light brown, nice without eggs 
but not so handsome. 



FISH AND SAUCES. 15 

FISH A LA CRBME. 

Boil a fish weighing- four pounds in salted water 
(white or blue fish are best). When done remove skin 
and bones. Boil one qt. of rich milk. Mix butter size 
of an egg" with three tbsp. of flour and stir it smoothly 
into the milk, adding, also, two or three sprigs of parsley 
and half an onion minced fine, a little cayenne pepper 
and salt; stir until it has thickened. Butter a baking 
dish. Put in alternate layers of fish and dressing, 
having the dressing on top ; sprinkle with bread crumbs 
and bake half an h. Garnish with parsley and slices of 
hard boiled egg. Mrs. H. S. Denny. 



FISH BALLS. 

Mix with one c. of mashed potatoes (unseasoned), one- 
half c. of shredded codfish ; add to this two eggs and a 
pinch of pepper, beating all until light and creamy. 
Shape, roll in beaten egg, which has a tbsp. of milk add- 
ed to it ; then in cracker meal ; drop in boiling fat and 
fry to a light brown. Drain on brown paper. 

Emma Piper, Pro. 



DRESSED SALMON WITH SAUCE. 

One can salmon, two eggs, two tbsp. butter, one-half 
c. bread crumbs, minced parsley and salt and pepper to 
taste. Mix the butter through the salmon, add season- 
ing and bread crumbs and mix thoroughly with the fish. 
Beat the eggs and add them last. Turn the whole mix- 
ture into a well buttered mould and place in the 



16 FISH AND SAUCES. 

steamer. Steam for three quarters of an h., then place 
the mould in cold water for a few m. and turn out on the 
dish on which it is to be served. 

Sauck. — One tbsp. butter, one tbsp. corn starch, one c. 
milk, yolk of an egg", juice of a lemon. Salt and red pep- 
per to taste. Mix same as cream sauce. 



FISH AND SAUCES. 17 



18 FISH AND SAUCES. 



FISH AND SAUCES. 19 



20 FISH AND SAUCES. 



ROLLS, MUFFINS, ETC 



BOSTON BROWN BREAD. 

One c. yellow corn meal, two c. rye meal, one-half c* 
molasses. Even tsp. soda dissolved in boiling- water, 
and stirred in molasses. Three c. milk, even tsp. salt. 
Steam two and one-half h. Mrs. William Sturgis. 

ROLLS. 

Three qts. flour, one large tbsp. lard, one tsp. salt, 
handful sugar, one qt. night's milk, warm, one cake com- 
pressed yeast. 

To mix rolls — at night — one qt. flour, lard, one-half 
the milk, salt and sugar are to be mixed together. Add 
the rest of the milk with the yeast dissolved in it, and 
beat hard. Work hard with the hands, and set in a 
warm place to rise. Work in the morning two h. be- 
fore breakfast, and put in roll pans to rise till time to 
bake for breakfast. Mrs. George A. Castleman. 

POTATO ROLLS. 

Two large potatoes boiled in one qt. water, two qts. 
flour, one cake compressed yeast dissolved in one-half c. 
luke warm water, mix potato water and yeast and set in 
flour at nine in morning. Work into stiff dough at noon 



22 ROLLS, MUFFINS, ETC. 

and add one tbsp. lard, one handful sugar, one tsp. salt. 
Let it rise until four o'clock when it should be kneaded 
slightly and rolled out. Cut in rounds about an inch 
thick. Dip in melted butter, fold over and bake in time 
for supper. Mrs. George A. Castleman. 

POTATO ROLLS. 

Pare, boil and mash five large potatoes, then add butter, 
size of an egg, one tbsp. of sugar, one tsp. of salt, yolk 
of one egg, one c. of warm milk, one c. of yeast and in 
it dissolve one-half tsp. of soda. Flour enough to make 
stiff batter. Make them in the morning about 10 o'clock 
if you wish them for tea. Let them rise until time to 
make into rolls. We bake ours in muffin pans. 

Mrs. Albert H. Childs. 

TURN OVERS. 

One egg, one qt. flour, one tbsp. lard, one gill or 
one-half cake yeast, mix with warm water. Let rise over 
night. Roll out thin and cut with a tumbler, let rise one 
h., double over and bake quickly. 

Mrs. J. B. Washington. 

RUSK. 

One pt. new milk, one small c. yeast, flour enough to 
make soft batter. This is to be set at night, with the 
flour stirred in with a knife. 

In the morning stir in one c. sugar, three eggs beaten 
separately, one tsp. salt, piece of butter the size of an 
egg. Then stir in one pt. flour and let rise till light. 
Work into small cakes, let rise again and bake in quick 
oven. "Friendship Hill." 



ROLLS, MUFFINS, ETC. 23 

BUSK. 

Two qts. flour, three egg's beaten very light and sepa- 
rately, milk and butter warmed. Enough to make them 
rich with butter and soft with milk, two full c. of white 
sugar, yeast, nothing outside. Make them out and let 
them rise very, very light before baking; they can scarcely 
be too light. Bake tolerably quickly. Make about noon 
and let rise until 9 or 10 in the evening ; then put 
them in the pans and let them rise all night, and bake 
in the morning. They must not be left in too hot a 
place — kitchen, away from the fire. 

Miss Mary Johnston. 

GRITS MUFFINS. 

Nice for breakfast. Two c. grits boiled until soft, 
four eggs beaten separately, one tbsp. butter and one- 
half tbsp. lard stirred into the grits while warm, one pt. 
corn meal and one qt. milk. The whites of the eggs are 
to be added last. The muffins must be baked and served 
in little china cups, or skillets. 

Mrs. Walter Smith. 

HERMITAGE MUFFINS. 

One pt. of flour, one pt. of milk, two eggs and a pinch 
of salt. The eggs should be beaten separately and very 
light, and the oven should be very hot. 

Mrs. Geo. C. Burgwin. 
BROWN FLOUR MUFFINS. 
The point is no eggs. One qt. milk, two tbsp. of yeast, 
enough brown flour to make a thin batter, one small c. 
of brown sugar, lump of butter ; baked in little cups, 
and, if made well, so light and wholesome. 

M?'s. J. L. Johnston. 



24 ROLLS, MUFFINS, ETC. 

ENGLISH MUFFINS. 

This recipe makes two dpz. muffins. — Two qts. flour, 
two large potatoes, one qt. water that potatoes are boiled 
in, one cake compressed yeast, one cooking-spoonful lard, 
two tbsp. sugar dissolved in potato water. Mash pota- 
toes in water (one qt. when boiled) strain through sieve 
and use to mix dough — not quite as stiff as bread doughl 
Mix smoothly, do not work, and set over night. In 
morning work out on board and roll one-half inch thick 
with rolling pin. Cut with good sized biscuit cutter 
and let rise for one and one-half or two h. Slightly 
grease griddle and bake light brown on both sides. Put 
in drip pan and set in warm place to dry. Butter before 
serving. These muffins may also be toasted on both sides, 
split and buttered. They will be found even nicer done 
this way than when fresh. Miss Lulu G. Riach. 

SHERWOOD BISCUIT. 

One pt. flour, one tbsp. yeast, and water to make a 
sponge as for bread. When light work into the sponge 
one qt. flour, one tbsp. lard, one pt. buttermilk, in which 
a pinch of soda has been dissolved. Work well for ten 
m. and make into small biscuit with the hands. 

M?s. J. B Washington. 

EGG PONE. 

One-half pt. corn meal, one-half pt. flour, sift together, 
six eggs, two tbsp. butter and two tbsp. lard melted to- 
gether, one qt. morning's milk. Mrs. J. L. D. Spee7'. 

CORN BREAD. 
One-half c. rice put to soak over night. Boil in the 
morning till soft. Then add two c. white corn meal, one 



ROLLS, MUFFINS, ETC. 25 

heaping- tbsp. butter and lard mixed, one egg- beaten 
separately, milk enoug-h to form soft batter, a little salt 
and last one tbsp. baking- powder. 

DELICIOUS CORN BREAD. 

One qt. corn meal, scalded with one pt. boiling- water ; 
add to this one pt. sweet milk, stir to a smooth batter, 
drop a larg-e cooking- spoonful at a time on your hot 
griddle in separate cakes, let it stand to g-et lower crust 
well started, and then place the griddle in hot oven on 
the top grate, and let bake about half h. 

CORN MUFFINS. 

One c. flour, one-half c. corn meal, one and one-half 
tsp. baking powder, one-fourth c. sugar (or less), one- 
half tsp. salt, one egg, one c milk, one tbsp. butter. 
This recipe makes one doz. muffins. Grease muffin pans 
before mixing the muffins. Thoroughly mix and sift 
together the dry ingredients. Beat the eggs whole and 
add the milk. Add the milk and eggs to the dry ingred- 
ients and lastly thoroughly mix in the melted butter. 
Bake in moderate oven for twenty m, 

DROP BISCUIT. 

For a family of three, take two c. flour, two large tsp. 
Royal baking powder, small pinch of salt, sift all together 
and stir in as much sweet milk or cream as will make it 
as stiff as can be stirred, drop on greased tins and bake 
in a quick oven. Mrs. Nancy Frank. 

BAKING POWDER BISCUIT. 

One pt. flour, two tsp. baking powder, one-half tsp. 
salt, scant c milk or water, one tbsp. butter or lard. Sift 



26 ROLLS, MUFFINS, ETC. 

flour, baking powder and salt tog-ether and work the fat 
into the flour with the finger tips. Shape the dough 
with the hands and cut out with small biscuit cutter. 
Bake from twelve to fifteen m. in a quick oven. 

"MARGARET'S" SCOTCH SHORT-BREAD. 

One lb. of flour, one-half lb. butter, one-fourth lb. 
sugar. Cream the butter, stir in the flour and sugar 
gradually. Made out on a board with the hand in 
square cakes. Stick it very well with a fork. Bake on 
tin sheets in an oven moderately heated. 

Mrs. H. L. Johnston. 

WAFERS. 

One qt. wheat flour, one pt. of milk, a heaping tbsp. 
of melted butter, mixed. Thin the batter with water 
to the consistency of flannel cakes. Bake in a wafer 
iron. About a tbsp. of batter to each wafer. This is 
the full recipe, but it is not necessary to make the full 
quantity at once. Half is about what one needs at a 
time. Mrs. {Dr.) Tom Murdoch. 

SODA CRACKERS. 

One qt. flour, one tbsp. butter, one-half tsp. soda, one tsp. 
cream of tartar. Mix well, roll thin and bake immedi- 
ately. Mrs. J. B. Washington. 

MARYLAND BISCUIT. 

One qt. flour, one light tsp. salt, piece of lard the size 
of an egg. Mix with ice water to a rather stiff dough. 
Beat with meat beater until the dough is well blistered. 



ROLLS, MUFFINS, ETC. 27 

Make into biscuit by hand, pressing until thin. Biscuit 
must be stuck with fork. Bake in moderate oven for 
twenty minutes. Mrs. J. B. Washington. 

POP-OVERS. 

Two c. of milk, two c. of flour, three eggs, one-half 
tsp. of salt. Grease the pan, and put in oven to get very 
hot. Beat the eggs, without separating them, until very 
light; add to them the milk and salt. Then pour this 
gradually on the flour, stirring all the while. Do not 
add too rapidly or the batter will be so liquid that it can- 
not be beaten smooth. Strain through a sieve to remove 
any little lumps which may remain. Take the pans from 
the oven, fill them half full with the batter, put them in 
a quick oven and bake about twenty-five minutes. They 
should swell four times their bulk. The pans in which 
these Pop-Overs should be baked can be gotten at 
Home's. Mrs. Horace G. Dravo, 

BUTTERMILK CAKES. 

One qt. buttermilk, one tsp. salt, one egg, one tsp. 
soda or saleratus, flour to make soft batter. Beat the 
egg, add to it the buttermilk; add salt and mix well. 
Dissolve soda or saleratus in two tbsp. boiling water, 
then stir into the buttermilk and add the flour gradually, 
stirring all the while, until you have a batter that pours 
smoothly from the spoon. Give a good beating and 
bake quickly on a hot griddle. 

BREAD CAKE. 

Take a piece of raised bread-dough large enough for 
one loaf; mix into it, one tbsp. butter, one c. sugar, one 



28 ROLLS, MUFFINS, ETC. 

c. raisins, and one of currants, one-half tsp. each of cin- 
namon, cloves and allspice, let rise, which will take 
some time, and bake as bread. 

BUCKWHEAT CAKES. 

Into a deep pail or pan put one pt. of buckwheat, a c 
of Indian meal, a tsp. salt, and one-half c. of liquid yeast; 
add to this a little more than a pint of warm water, and 
a tbsp. of molasses; beat the mixture thoroughly and 
place where it will rise; the batter should rise and fall 
again before morning. In the morning sift into the bat- 
ter one tsp. dry soda. Stir well and bake. If you have 
them every morning, save a little batter to raise them 
with in place of fresh yeast every time. Mrs. H. S. Denny. 

CORN FRITTERS. 

Cut the corn from four or five ears of corn, break an 
egg into it and add salt and pepper to suit the taste. 
Drop from a large spoon into a frying pan with butter in 
it. Fry on both sides to a rich brown. 

Mrs. T. F Co Hedge. 

CORN FRITTERS. 

Grate the corn. Stir in a small lump of butter, season 
with pepper and salt, and mix to the right consistency 
for cake batter, with fresh milk. Bake on a well greased 
griddle. "Friendship HilW 

CORN CAKES. 

These cakes are not good except when made in the 
early fall from the first, fresh corn meal. Mix the corn 
meal to the proper consistency for cake batter with fresh 



ROLLS, MUFFINS, ETC 29 

milk. Add melted butter — a lump about the size of a 
walnut, season with salt and bake on well greased grid- 
dle. "Friendship Hilly 

RICE CAKES. 
One e. cold boiled rice, (boiled in water) add enough 
cold water to make a batter, a pinch of salt, the 
whites of three eggs beaten stiff, and one tbsp. flour or 
entire wheat flour. A scant one-half tsp. baking- powder 
to be mixed in just before cooking-. Bake on soapstone 
griddle without any grease and serve with cinnamon 
and very little sugar. Dr. Van Valzak. 

GERMAN PANCAKES. 
Mix tog-ether two and one-quarter c. of flour and one 
tsp. of salt; separate the whites and yolks of six eg-gs, 
beat the yolks very light, add one qt. of milk, stir grad- - 
ually into the flour and beat until smooth. Whip the 
whites to a stiff dry froth, cut them into the batter and 
beat lightly until well mixed. Into a medium sized fry- 
ing-pan which has been heating- over the the fire, drop 
one tsp. of lard or sweet dripping-, turning- the pan until 
well greased. When smoking- hot pour in sufficient bat- 
ter to cover the bottom of the pan and shake until light 
brown on the bottom. Turn and brown on the other side. 
Transfer to a hot plate and bake the remaining batter in 
the same way. Butter each cake as it is taken from the 
pan, piling them on each other; if desired they may 
also bespread with a little marmalade, jelly or powdered 
sugar. 

RICE CAKES. 

Put a pt. of boiled rice into apt. of sweet milk to stand 
over night ; in the morning add a pt. and a half flour, 



30 ROLLS, MUFFINS, ETC. 

one tsp. salt, one tbsp melted butter ; beat the mixture 
well, and add three well beaten egg's, and one pt. of 
rnilk, in which one tsp. Royal baking- powder has been 
stirred. Cold oatmeal can be used same way. 

Mrs. H. S. Denny. 



GRAHAM GRIDDLE CAKES. 

Mix together one c. of white and one c Graham flour, 
one-half tsp. salt, beat two eggs, whites and yolks sepa- 
rately ; dissolve one tsp. soda in a little water, and stir 
into one pt. of sour milk ; add this to the dry mixture, 
and when well mixed, add the beaten eggs, and a tbsp. 
melted butter. Mrs. H. S\ Denny. 

FRITTERS. 

Two eggs. When the yellows are well beaten, stir into 
them one pt. of cold milk, then stir in three c. of sifted 
flour, (if you like them thinner just half the quantity), 
add a pinch of salt, then stir in the well beaten whites, 
putting in last a heaping tsp. of baking powder. 

Do not make them up too long before cooking. Have 
the lard boiling and drop in a spoonful of the batter at a 
time. Mrs. H. B. Wilkins. 



WAFFLES. 

Three eggs, one pt. milk, one qt. flour, small piece 
butter, one-half tsp. salt, one tsp. sugar, two tsp. baking 
powder add last thing. The best way to mix the waffles 
is in a pitcher, using a Dover egg beater. 

"Cloud Capped" 



ROLLS, MUFFINS, ETC. 31 

RISEN WAFFLES. 

Three eggs, one qt flour, one tbsp. lard, one-half c. 
rice boiled very soft and mashed, a little yeast. Let 
stand over night, adding the rice in the morning. 

Mrs. J. B. Washington. 

RICE WAFFLES. 

One c rice boiled soft and mashed, one tbsp. butter or 
lard melted, one pt. milk, four eggs well beaten, thicken 
with flour. Mrs.J.B. Washington. 

SALLY LUNN. 

Three eggs beaten separately, one qt flour, one gill 
yeast, one tbsp. lard, a little salt, milk to make thick 
batter. Mrs. J. B. Washington. 

GERMAN TOAST. 

One egg, one-fourth tsp. salt, one c milk, six or eight 
slices of stale bread. Beat the egg lightly, add salt and 
milk. Soak the bread in it until soft. Have a griddle 
hot and well buttered. Brown the bread well on one 
side, place a small piece of butter on the top of each 
slice, and turn and brown it on the other side. This 
toast is to be eaten hot, with butter, with cinnamon and 
sugar, or with a sauce. 

MILK TOAST. 

The bread is first dipped in milk with a little salt in it, 
and then toasted in a toaster by a bright fire quickly, and 
buttered. It ought to be eaten at once, without stand- 
ing, as it is not as light after it gets cold. Mrs. Plitt. 



32 ROLLS, MUFFINS, ETC. 



ROLLS, MUFFINS, ETC. 33 



34 ROLLS, MUFFINS, ETC. 



ROLLS, MUFFINS, ETC. 35 



36 ROLLS, MUFFINS, ETC. 



EGGS AND CHEESE. 



EGGS A LA MARTIN. 

Have your dish hot. Put into a small saucepan a 
tsp. of butter. Let it melt, but be careful it does not 
brown; add a tsp. of flour, and then slowly, after the 
flour is well mingled, a c of milk or cream. Add four 
tbsp. of grated cheese. Stir well, and, when heated, 
pour into your hot dish, and with great care, drop into 
the mixture four eg-gs. Put into the oven and, when the 
eg-g-s are set, serve at once. 

EGG PUFFS. 

Add a dash of salt to the white of an egg, whip to a 
stiff froth. Place this in a deep saucer or c- and place in 
the centre the unbroken yolk. Set the dish in a pan of 
boiling- water, cover and let cook two m. Serve in the 
same dish. Nice for an invalid. 

BAKED EGGS. 

Grease pie pan with butter, cover with rolled cracker 
crumbs and then break in eggs, season with salt and 
pepper, cover with cracker crumbs and bake. 

Lizzie G. Williams. 



38 EGGS AND CHEESE. 

BAKED EGGS. 

Cut hard boiled eggs in slices and arrange on a flat 
dish over which pour chicken gravy and brown in oven- 

Emma Piper, Pro. 

ORANGE OMELET. 

The thinly grated rind of one orange, three tbsp juice, 
three tsp. powdered sugar, three eggs. Beat yolks of 
eggs until thick and creamy. Add the sugar, rind and 
juice and cut in whites of eggs, which have been beaten 
until stiff and dry. Place in French omelet pan, in which 
one tsp. of butter has been melted, and let cook until 
firm. Use very moderate heat, and be careful not to 
burn. Dry top of omelet in upper part of oven, fold and 
turn on to a heated platter. Dredge thickly with 
powdered sugar and score with a clean, red hot iron, 
in diagonal lines. Serve at once. 

CHEESE. 

"Rich American Cheese" is the best for all cooking 
purposes. 

WELSH RAREBIT. 

One-fourth lb. cheese (grated), one-fourth c. cream or 
milk, one-half or one tsp. mustard, one-half tsp. salt, 
cayenne, one. egg, one tsp. butter. Dry toast. Put the 
cheese and milk or cream in a double boiler. Mix the 
mustard, salt and cayenne well and add the egg, thor- 
oughly beaten. When the cheese is melted, stir in the 
mixture of dry ingredients and egg, then the butter and 
cook until it thickens Stir constantly. Pour over the 
toast and serve immediately. 



EGGS AND CHEESE. 39 

CHEESE SOUFFLE. 

Two tbsp butter, one and one-half tbsp. flour, one- 
half c. milk, one c- grated cheese, three egg's, one-half 
tsp. salt, cayenne and a pinch of soda. Put butter in the 
saucepan and when hot add the flour and stir until 
smooth; add the milk and seasoning-. Cook two m. Re- 
move to back of stove and add well beaten yolks and 
cheese. Set away to cool. When cold, add the whites 
of the eggs beaten to stiff froth. Turn into buttered 
bake dish and bake from twenty to twenty-five m. Serve 
the moment it comes from the oven. Bake in very mod- 
erate oven. The souffle should rise in fifteen m. 

CHEESE PUDDING. 

One pt. milk, two egg's, one pt. bread crumbs, one and 
one-half c grated cheese, one-half tsp. salt, small pinch 
soda Put milk into a well buttered bake dish, add the 
beaten eggs; then the crumbs, grated cheese, salt and 
soda, which have been mixed. Bake in very moderate 
oven until brown on top. 

CHEESE PUFFS. 

One-fourth lb. bread crumbs, one-fourth lb butter, two- 
thirds tsp, mustard, one-half tsp. salt, one-half lb. grated 
cheese, two gills milk, pinch cayenne, four eggs beaten 
separately. Boil the bread soft in the milk, add all the 
ingredients excepting the whites of the eg-gs. Beat 
thoroughly, then add the whites. Serve at once. 

Miss J. McC. Taylor. 

CHEESE FONDUE. 

In a bowl put one c. of stale bread crumbs, add one c. 
of milk and let stand for twentv minutes. Then melt in 



40 EGGS AND CHEESE. 

the chafing-dish one tbsp. of butter and add the soaked 
bread crumbs. When hot stir in one c. of grated Ameri- 
can cheese, one-half a tsp. qi salt and a dash of cayenne. 
When the cheese is melted add two eggs well beaten; as 
soon as the mixture begins to thicken put out the light 
and serve on toasted crackers. 



EGGS AND CHEESE. 41 



42 EGGS AND CHEESE. 



EGGS AND CHEESE. 43 



44 EGGS AND CHEESE. 



MEATS, ENTREES. 



ROAST TURKEY. 

Rub the turkey well with lard and then with pepper 
and salt. Make a dressing* with bread crumbs, butter 
the size of an egg", lard half that size, a little pepper and 
salt and sweet marjoram to taste. Put the turkey in a 
pan with a little hot water and baste frequently while 
roasting-. For small turkey roast one and one-half h. 
in quick oven. Mrs. J. B. Washington. 

ROAST QUAIL. 

Cut celery into small squares, about two tbsp. to each 
bird; one tbsp. chopped parsley to four birds. Butter 
the size of a hickory nut to each bird. Pepper and salt 
to taste. Stuff the birds, put bits of butter over them 
and a little sifted flour. Add a little water in the baking- 
pan and baste frequently. Cook about twenty m. in a quick 
oven. Mrs. J. B. Washington. 

ROAST CALF'S LIVER. 

Have the butcher cut a pocket in the thick end of the 
liver, to hold the stuffing-. Melt two tbsp. butter, to 
which add two c, fine bread crumbs, two hard boiled 
eg-gs chopped fine, two tsp salt and one-half tsp. pepper. 



46 MEATS, ENTREES. 

Stuff the liver with this and after it has been tied or 
sewed together place it in the oven with one c. soup 
stock and a spoonful of currant jelly in the bottom of the 
pan. Baste frequently while roasting - . Make brown 
gravy using- the stock with which the liver has been 
basted and adding- a little more currant jelly. 

ROAST SPICED LIVER. 

Take one calf's liver. Prick it in fifteen or twenty 
places with a sharp pointed knife In ten of the holes 
thus made place small bits of onion; then fill three holes 
with one clove each and in the remaining- holes place 
bits of dried red or green pepper. Baste constantly with 
the following- mixture: one c. water, one tbsp. butter 
and one tsp. flour. When cold slice thin and serve. 

L W. Washington. 

PATE OF LIVER. 

Cut one lb of calf's liver, half lb. of fat salt pork and 
one onion into dice, season with a pinch of salt and 
fry four in. over a quick fire, shaking- all the time 
Pound and rub throug-h a wire sieve; while hot add two 
dozen truffles chipped line and half a pt of good stock. 
Beat the mixture about ten m. and place in a mould. 
Let it stand on ice three or four hours. Turn and serve- 
This dish may be varied by cooking jelly in the mould 
before putting- in the mixture. Also you can whip one- 
half pt. clear consomme or chicken broth which should 
be jellied with one-half pt. g-ood stock, jellied till both 
are lig-ht and spongy; add this to a pt. of stiff whipped 
cream, cayenne pepper and a pinch of salt, and a small 
tin of pate' de foie gras. Stir tog-ether lig-htly and use 
around the mould as a g-arnish. 



MEATS, ENTREES. 47 

CHICKEN LIVERS. 

Chop a small onion and fry it in butter without allow- 
ing- it to color; put in the livers and some parsley and 
fry until they are done Take out the livers, add a little 
hot water or stock to the onions and parsley, thicken it 
with some flour; strain, season and pour over the livers. 

CALF'S HEART STUFFED. 

Merely wash off the blood, don't soak the heart. Stuff 
it with a veal force meat stuffing-, or common stuffing- 
used for turkeys; made of bread crumbs, onions, a little 
thyme, sag-e, egg, pepper and salt; and tie a buttered paper 
over the mouth of the heart to keep the stuffing- in place- 
Put it in a small baking- pan with a little hot water, 
pepper and salt, and bake nearly two h., basting- frequent- 
ly. When done, thicken the gravy with flour, strain, skim 
and season it, and pour it on a dish around the heart 
Garnish the dish with onions first boiled until nearly 
done, then seasoned with pepper, salt, and a little but- 
ter and browned in the oven. Mrs Can'oll Winchester. 

SCALLOPED CALF'S HEAD. 

Cook the calf's head, tong-ue and heart tog-ether ; the 
brains separately. Cook all slowly with as little water as 
will cover them. When nearly done, take from the fire, 
and cut off all the meat from the bones. Cut up the 
other parts, and put into a baking- dish in alternate 
layers. Pour in the liquid in which the meat was cook- 
ed. Season well with salt and pepper, and when almost 
done in the oven, pour on a g-enerous glass of Madeira 
or sherry. Bread crumbs and butter are to be put between 
the layers, and finish with a layer of bread crumbs and 
butter. 



48 MEATS, ENTREES. 

CANAPES LORENZO. 

Chop a medium sized shallot, fry lightly, without col- 
oring-, in two oz. of butter, add one tbsp. flour and wet 
with one pt. of cream, add one lb. of crab meat, salt and 
cayenne pepper, and leave on the fire until it just be- 
gins to bubble. Cut slices of bread one-fourth inch 
thick and trim round, square or oval. Toast only one 
side of bread, put your ingredients on the toasted side 
and cover them with a layer one-eigiith of an inch thick 
with the following- : one-fourth lb. of butter and one- 
half lb. grated parmesan cheese well mixed tog-ether, 
and seasoned with red and white pepper. Put your 
canape in a buttered pan and color in the oven. 

Mrs. Charles A. Painter. 

CHOP A LA MAINTENON. 

Put one tbsp. of butter in a frying--pan, when hot add 
one tbsp. of flour. Let the flour and butter cook for a few 
m., then add one c. of bread crumbs, one small onion 
chopped fine, enoug-h cream to make a paste, and salt 
and pepper to taste, and set away to cool. Have six 
French chops broiled on one side and spread the mixture 
on the cooked side. Lay in a roasting- pan and place in 
the oven to brown. Serve with rich sauce. 

. Mrs. Geo. A. Hozve. 

MUTTON CUTLETS A LA MAINTENON. 

For six cutlets use four tbsp. of chopped mushrooms, 
one of chopped onion, one g-enerous tbsp. of butter, one 
of flour, three of stock, one tsp. of minced parsley, one 
of salt, one-fifth of tsp. of pepper and three gills of 
Spanish sauce. Cook butter and onion tog-ether five m. ; 



MEATS, ENTREES. 49 

then add mushrooms and seasoning- and cook for five m. 
longer ; now add flour and stir well and then add stock 
and cook three m. long-er. Let this mixture cool. Have 
cutlets from the ribs cut one inch and a half thick. Trim 
chops and with a sharp knife split them, without sepa- 
rating- from the bone. Spread the cooked mixture 
inside, press together lig-htly and broil over a clear fire 
eight m. Arrang-e on a warm dish and pour the Span- 
ish sauce around them. Serve very hot. 

Mrs.. H. S. Denny. 

TO COOK VEAL CUTLETS. 

Wash and wipe the cutlet; dip it in a beaten eg-g- — let 
it soak well — then shake on it cracker dust, mace, salt 
and a little pepper. Fry it a nice brown, in lard; take 
it out and keep it hot. Strain the lard it was fried in, 
put it into a clean pan with a lump of butter, flour and 
one-half pt. milk and fine cut up parsley; stir it very 
smooth; put it into the dish under the cutlets (it should 
be creamy looking). Mrs. Johnston. 

CORN BEEP. 
OLD VIRGINIA RECIPE. 

Get the best of beef — it must be fat. Salt the beef 
down on a table for twenty-four h. and then put into a 
tight barrel. Make a pickle of nine gal. water, nine lb. 
salt, three lb. brown sug-ar, one qt. molasses, three oz. 
saltpetre. Boil and skim the top off. When cold pour 
over the beef, which must be kept well under the brine. 
It will be fit for use in ten days. 

Mrs. J. B. Washington. 



50 MEATS, ENTREES. 

WHITE PUDDINGS. 

Thoroughly mix in the proportion of one qt. flour to 
one pt. suet, chopped very fine. Season in pepper and 
salt and stuff in sausage skins. Sausage stuffers can be 
g-otten at any of the house-furnishing* stores. 

TO COOK SPRING- CHICKENS- 

If the chickens are very small cut them in half. If 
they are larger cut them in four or even six pieces. 
Place them in the oven, in a roasting- pan, with a c. of 
water in the bottom of the pan and another pan over top of 
them. Beat butter and flour tog-ether very light, to about 
the consistency of thick cake batter and season with 
pepper and salt. When the chickens are almost done, 
take from the oven, drain off the stock, spread them over 
thickly with the batter and return them to a quick oven 
to brown. Make cream gravy of the stock, season with 
salt, pepper and chopped parsley, and serve with the 
chicken. Mrs. Geo. A. Howe. 

FILLING FOR CHICKEN. 

Take a quantity of dry bread crumbs, put into a pan 
with a g-ood sized lump of butter ; pepper and salt to 
taste and brown well. Mrs. N. M. Marker. 

BOILED CHICKEN. 

Stuff a chicken as for roasting-, sprinkle over with 
plenty of salt, pepper and lemon juice. After tying- legs 
and wings to side of chicken, dip a napkin into cold water 
and after wringing it well dredge thickly with flour. 
Pin the chicken up in a napkin, plunge into boiling 
water for fifteen minutes and then set back where it will 
simmer for two hours. Serve with egg sauce. This is 



MEATS, ENTREES. 51 

a good way to do chickens in winter. The water in 
which the chickens are boiled makes a good stock for 
cream of rice soup. 

FRIZZLED BEEF. 

Cut about one third of a lb. of dried beef into slices 
as thin as shavings. Beat together six eggs and a 
quarter of a c. of milk, season slightly with salt and 
pepper; melt two tbsp. of butter, when melted add beef 
and stir over hot fire until meat begins to curl, then 
draw back and add eggs and milk and stir until eggs 
begin to thicken. 

HAMBURG STEAKS. 

Two lb. of the round of beef chopped very fine ; 
season with half a tsp. of pepper, two tsp. of salt, one 
fourth tsp. of celery seed, and one tsp. of onion juice. 
After shaping into thin cakes, place in boiler that has 
been buttered slightly, and broil over a clear fire eight 
in. Serve on a hot dish. Mrs. H. S. Denny. 

DUTCH PUDDING. 

Boil a piece of the neck of a beef until perfectly tender, 
and the bones come out easily. Take it up on a tray, 
let it cool, then pick it to pieces. Skim the grease off 
the liquor, and pour the latter into another vessel ; after 
cleaning the kettle, return the meat and liquor ; when it 
boils thicken with sifted meal until it is like mush ; cook 
till well done, stirring constantly to prevent scorching. 
Season with salt, pepper and sage. Turn out into pans 
or crocks and when cold slice and fry brown like sausage. 
This is fine and very convenient for breakfast- 

Mrs. D. Negley. 



52 MEATS, ENTREES. 

LIVER HASH. 

Cut cold fried or stewed liver into small pieces; for one 
pt. of liver cook tog-ether a tbsp. of butter and a tsp. of 
flour until brown; add a scant c. of cold water and salt 
and pepper to taste. As soon as the gravy boils up put 
the liver into it and cook gently for twenty m. and then 
add one tsp. of lemon juice and one tsp. of Worcester- 
shire sauce. Serve very hot. Mrs. H. S. Denny. 

TURKEY HASH. 

Cut a qt. of cold turkey into dice, season with salt and 
pepper. Put two tbsp, of butter into frying- pan and 
when it is hot, not brown, add a tbsp. of flour; stir until 
the mixture is smooth and frothy and gradually add a 
pt. of cold milk; then let it boil up once and after season- 
ing add the seasoned turkey. Cook for eight m. Serve 
on buttered toast at once. Mrs. H. S. Denny. 

BAKED HASH. 

Two c. of cold meat hashed, one c. cold mashed pota- 
toes, one stalk of celery and one small onion both minced 
line; two tbsp. of butter, one-half c. of water and two 
tbsp. of bread crumbs. Mold and bake one-half h. 
Serve with tomato sauce which will be given on page 
with other sauces. Mrs. H. S. Denny. 

HASH. 

One c. of meat chopped fine, two c. hot mashed pota- 
toes, one-third c. boiling* water or more, one-half tbsp. 
beef fat, one tbsp. butter, salt and pepper and onion 
juice. Heat the beef drippings in a French omelet pan. 
Mix all the other ingredients, beating- thoroug-hly, then 
spre'ad smoothly in the pan Cook over moderate heat 



MEATS, ENTREES. 53 

for about one-half an h. so that it will brown slowly and 
not burn. Do not stir. Fold like an omelet and turn on 
to serving- dish, garnishing- with parsley. 

STEWED KIDNEY. 

Soak a beef kidney in cold water one h. ; then, with a 
sharp knife, cut it in small pieces. Reject all fat and 
gristle. While cutting- the kidney, throw each piece 
into cold water. Wash well, and put into a saucepan 
with a pt. of cold water. Slice half a small onion, and 
add a bay leaf, a sprig- of parsley, a half tsp. of celery 
seed, or a piece of celery, and one clove. Skim when 
it boils up, then cover and boil slowly three h. Turn into 
a dish. Next morning - , make a sauce of one tbsp. of 
butter and flour, and heat thoroughly. Season with salt, 
pepper, Worcestershire sauce and lemon juice, and serve 
very hot. 

SWEETBREADS. 

Wipe the sweetbreads dry, and roll them in grated 
cracker, a little dry mustard, salt and pepper and fry 
them. Melt butter (do not use lard) with cream and 
parsley, and pour on the dish, putting the sweetbreads 
on top. Mrs. Johnston. 

BAKED SWEETBREADS. 

Let sweetbreads stand in cold water for half an h. and 
then parboil for ten m., season well with pepper and 
salt, roll in beaten white of egg^ then in cracker crumbs, 
dot with small lumps of butter and bake in moderate 
oven about one-half h. ; serve on toast. 

Mrs. E. B. Mc Colly. 



54 MEATS, ENTREES. 

RISSOLLES. 

To one boiled chicken, chopped very fine, add two 
large sweetbreads, about half and half, also chopped 
fine. Put one-half pt. cream on the fire with four oz. 
of butter, and, when it boils, stir in gradually the 
chicken and sweetbreads, to which has been added two 
tbsp. of flour, two tsp. cold ham, chopped as fine as -pos- 
sible, and the least stispicion (say a tsp. ) of garlic, chopped 
very fine, red pepper and salt to taste. These must be 
boiled in the cream, stirring- all the time to keep from 
burning-, until it falls easily from the spoon, which 
shows that it is sufficiently done, and then put it on a 
dish to cool. 

Have ready some puff paste rolled as thin as is possible, 
which cut into round pieces about the size of a small 
plate. Place about a spoonful on one-half "of this, turn 
over the other half, forming- a " half moon." 

Have ready the beaten yolks of some eggs, with a 
very little water in a flat dish, and another plate (or 
flat dish) with vermicelli broken into pieces about two 
inches long-. Put the rissolle into the egg* first, and 
then into the vermicelli, covering- it completely, and then 
place it in the lard to fry. The lard must be boiling - , 
not too hot, but sufficiently so not to allow the rissolle 
to lie a moment in it without cooking-. When slightly 
brown they are done, and they do not take much more 
than two m. to cook. 

Mrs. H. L. Johnston. 

CHICKEN CROQUETTES. 

Parboil and mash four sweetbreads, boil in one-half 
pt. cream, butter the size of an egg, small piece of onion, 
one blade celery, a little white pepper and a very little 



MEATS, ENTREES. 55 

nutmeg:. Strain this from the cream and thicken with 
two tbsp. flour, then add the sweetbreads and cook for a 
few m. Stir enough chopped chicken or turkey into this, 
not to make it too stiff and set away to cool. Beat the 
volk of one esfof on a dish and add a little milk. Form 
your croquette, roll in crumbs, then in egg- and again in 
crumbs. Set aside in a cool place. Boil a few at a time 
in a small vessel of hot lard. Mrs. J. B. Washington. 

CROQUETTES. 

Are made exactly like Rissolles, except an onion 
browned in three oz. butter, chopped fine, is used in place 
of the garlic and ham, and, if you like, parsley. They 
are made into croquette form and fried slightly brown. 

Mrs. H. L. Johnston. 

CROQUETTES. 

For one and one-half doz. or more croquettes, chop up 
four boiled sweetbreads and one pair chickens very fine ; 
add the brains of a calf and pt. or more of cream. Mix 
them up as light as batter, have the bread crumbs rolled 
out, put the batter in and form them into croquettes; fry 
them in fresh boiling lard. Mrs. H. L. Johnston. 

CROQUETTES. — (Meat and Hominy.) 

Put half a c. of milk into a frying pan, when heated 
to the boiling point stir in a c. of boiled hominy-grits, 
a c. of finely chopped meat, a tsp. of salt, an eighth of 
a tsp. of pepper and two tbsp. of butter. Stir well and 
when the mixture begins to boil add one well beaten egg. 
When cold shape and roll in egg and cracker meal. Fry 
in fat until brown. Emma Piper, Pro. 



56 MEATS, ENTREES. 

SWEET POTATO CROQUETTES. 

One pt. of mashed potatoes, half a c. of hot milk, two 
generous tbsp. of butter, one tsp. of salt, two eggs. 
When the potatoes have been mashed smooth and light 
beat in the hot milk, salt and pepper, then one egg 
beaten light. Beat the second egg and use for breading 
the croquettes. Fry in fat until they turn a rich brown. 

Mrs. H. S. Denny. 

TO DRESS TERRAPIN. 

Melt a lump of butter in the saucepan with the terrapin 
and stir in flour with pepper and salt to taste, add a c. 
of cream — more or less, as you choose. For three terra- 
pins, one c. will be enough. For six terrapins you will 
need one pt. cream and more butter and flour. 

Mrs. H. L. Johnston. 

CHICKEN FOR LUNCH. 

Stew one chicken in pt. of water in a double boiler and 
when tender lift the chicken out and pour one pt. of rich 
cream into the chicken broth. Thicken with a little 
flour and milk, and just before taking out stir in the 
yolks of two eggs. Strain the whole thing, salt and 
pepper the chicken before boiling and put a lump of 
butter in the water in which the chicken is boiled. 

Miss J. McC. Taylor. 

CHICKEN TERRAPIN. 

Three pts. cold boiled chicken, three hard boiled eggs, 
three heaping tbsp. flour that has been browned in the 
oven, one-half pt. chicken stock, one pt. rich milk, salt, 
cayenne pepper, one-half tsp. mace, one c. butter, a wine 
glass of madeira. Cut the chicken fine, rub eggs through 



MEATS, ENTREES.. 57 

a sieve. Melt the butter and add the flour, next the 
milk which has been scalded, and the stock. When this 
mixture has thickened add the minced chicken, egg and 
seasoning-. Cook slowly for one-half an h., add the wine 
and serve on toast. 

MOCK TERRAPIN. 

Season and fry brown a calf's liver, then hash it fine 
and dust thickly with flour. Mix two tsp. mustard, a little 
cayenne pepper, three hard boiled eggs chopped fine, a 
piece of butter the size of an egg and a c. of water- 
Let it cook a little, add the chopped liver and simmer a 
few m. together and serve hot. A little wine improves 
it. Miss Loulie MacgilL 

MARROW ON TOAST. 

Boil a marrow bone. Remove the marrow, slice thin, 
and serve at once on fresh buttered toast, which has been 
slightly softened witri hot water. Season with salt and 
red pepper. Z. W. Washington. 

DEVILED DRESSING. 

Make one c. brown sauce to which add one tbsp. vine- 
gar, one ssp. mustard, one ssp. black pepper and salt and 
red pepper to taste. This dressing can be used with 
ham, turkey, or roast beef. When turkey or beef are 
used the brown gravy may be used instead of the brown 
sauce. In deviling meat it should first be thoroughly 
heated on the broiler and then turned into the saucepan 
with the dressing where it can finish cooking. Turkey 
wings and legs or the breast cut thick is best. When 
beef is used it should be very rare and cut thick. 

L. W. Washington. 



58 MEATS, ENTREES. 

FRIED FROGS' LEGS. 

No. 1. Wash and boil ten m. in salted water; drain 
and when cool dip the leg's separately into cracker dust, 
then into beaten egg-, again into cracker dust and fry to 
a nice brown in a kettle of hot lard or butter. Send to 
the table hot, garnished with parsley or cress. 

No. 2. Fry the skinned frog's legs in butter; cook some 
fresh mushrooms in the pan at the same time if con- 
venient. Place on a hot dish with the mushrooms and 
pour over them a Poulette sauce. Miss Hargnett. 

JELLIED CHICKEN. 

After boiling- a chicken in as little water as possible, 
until the meat falls from the bones, shred the meat intc 
small pieces and season with pepper and salt. Put in 
the bottom of the mould slices of hard boiled egg and 
lemon, then a layer of chicken. Fill the mould to the 
top with alternate layers of chicken and egg". Boil 
down the stock until there is about a c. left. Season it 
well and pour it over the chicken. It will sink through 
the meat forming a jelly around it. If there is any 
danger of it not being stiff enough, a little gelatin may 
be soaked and added to the stock. 

Mrs. Ca?Toll Winchester. 

MINCED CHICKEN WITH JELLY. 

Boil a chicken in as little water as possible, with mace, 
salt, pepper, onion and celery. When done, take the 
meat from the bones, put the bones in the chicken water, 
and let it cook to a jelly. Cut the meat and liver as fine 
as possible. Mince and pound in the mortar till quite 
soft. Season with half a small boiled onion, chopped 
fine, two wine-glasses of cream, pepper, salt, the yolk of a 



MEATS, ENTREES. 59 

hard boiled egg, one dessert spoon of " Reading- " sauce, 
one of mushroom sauce or any other you prefer, a little 
nutmeg and one-fourth lb. of butter. Strain the stock, 
put part of it in a mould. When stiff, press the meat on 
top of jelly, leaving- a little space round it; then pour the 
rest of stock round it. " /put my chicken in a bowl and 
turn it out and put jelly round it, and I put calves' feet 
(or Cox's g-elatin) in with the chicken bones to help stiffen 
it, especially in warm weather. Of course, you must take 
all the grease off the jelly, and, if cloudy, clear with white 
of an egg." M?s. Neil. 

JELLIED CHICKEN. 

Boil a chicken in enough water to make three pt. of 
stock when done. Soak one box of gelatin in one-half c. 
of cold water. Clear the stock with white of egg, pour 
over the gelatin while hot and season with salt, red and 
black pepper, the juice of two lemons and one pt. cook- 
ing sherry. Line the mould with slices of hard boiled 
egg and lemon then put in the chicken, shredded in 
small pieces and pour in as much jelly as the mould will 
hold. Pour the rest of the jelly into a bowl and place 
the moulds on or near the ice. When ready to serve, 
turn out the mould with the chicken in it and trim the 
dish with spoonsful of the clear jelly. 

JELLIED VEAL. 

Use a knuckle of veal weighing about four lbs, three 
hard boiled eggs, juice of one lemon, two tbsp. of minced 
onion, one of parsley, a bit of mace, a piece of stick cin- 
namon, half a dozen cloves, two sprigs of thyme, a level 
tsp. of pepper, two tbsp. of salt and three pt. of water. 
Break veal in several pieces and put into a kettle with 



60 MEATS, ENTREES. 

the water. Tie up all the seasoning, except the salt, 
pepper and lemon, in a muslin bag- and put them in the 
kettle with the veal. When the contents boil, skim care- 
fully and cook slowly four hours. Then take up the 
meat, free it from the bones and cut into small pieces. 
Put the meat into a clean stew pan and strain over it the 
water in which it was boiled; add lemon juice, pepper 
and salt and simmer for half an h. Slice the eggs 
and arrange in a mould, then a layer of veal and then egg 
until all has been used. Set in a cold place three or four 
h. At serving time turn on a flat dish and garnish with 
parsley. Mrs. H. S. Denny. 

VEAL LOAF. 

Five lbs. veal cut from leg — one c. cracker crumbs 
powdered fine, one and one-half c. stock, three eg-gs, 
three-fourths lb. fat salt pork, one-fourth c. dried bread 
crumbs, one tbsp. chopped onion, one scant tsp. thyme, 
one-half tsp. sweet marjoram, one-half tsp. summer 
savory, three generous tsp. salt, one of white pepper, 
two tbsp. butter. Chop veal and pork fine and add 
cracker crumbs, seasoning, two of the eggs well beaten, 
one c. stock; mix well with hands. Butter a flat-cake 
pan; form mixture into a loaf four inches high and five 
wide and place in pan. Beat third egg well and spread 
on loaf with brush; sprinkle loaf with fine bread crumbs. 
Put in rather hot oven and bake three hours, basting 
frequently, with one-half c. stock and two tbsp. melted, 
butter. A little celery seed or celery sauce is an addition 
to the mixture. 



MEATS, ENTREES. 61 



62 MEATS, ENTREES. 



MEATS, ENTREES. 63 



64 MEATS, ENTREES. 



PORK. 



WM. BAKER DORSET'S RECEIPT FOR CURING HAMS. 

One tsp. of best saltpetre, one tbsp. of brown sugar, 
to be rubbed on the fleshy side of each ham, fine salt 
and ground alum salt mixed half and half to be rubbed 
on leaving- salt on the ham about as thick as would track 
a rabbit ; pack away into a hog-shead or troug-h that will 
hold the brine. Let them remain six (6) weeks, then 
hang- up hock downwards, not touching-, and smoke with 
green hickory wood until about the 10th of March or 
before the fly appears. Then take each ham and pack 
them away in a tig-ht box with a cover to keep out rats 
and mice. Put sticks between them so that they do not 
touch, then pour dry hickory ashes over, so as to cover 
them entirely. 

After the hams have been thus put away, say three 
weeks, examine them in warm sultry weather. They will 
sweat and form a mould over them. Put them out in the 
sun for a few hours, to give them a g-ood airing- ; sun 
must not be too hot ; then re-pack as before, pouring- the 
same ashes over them. Do this as often as necessary. 
This is for hams of hog's weig-hing- 150 lbs. ; all else is to 
be determined by g-ood judg-ment. 

Mrs, H. L. Johnston. 



66 PORK. 

CURING HAMS. 

For 1,000 Lbs. 

Three pks. salt, three and one-half lbs. saltpetre, two 
qts. hickory ashes, two qts. molasses, two c. red pepper, 
mixed well together. Rub each piece of meat well with 
the above ingredients and pack down in a tub. Keep 
in salt for six weeks, then hang up and smoke for six 
weeks with hickory wood. 

For 200 Lbs. 

Four and three-fourths qts. salt, three'-fourths lb. salt- 
petre, one-half c. red pepper, one pt. ashes, one pt. 
molasses. 

For 150 Lbs. 

Three qts. salt, one-half lb. saltpetre, one pt. sugar, 
two large spoonfuls red pepper, one pt. ashes. 

An old Virginia receipt. Mrs. J. B. Washington. 

TO CURB HAMS. 

This is the way Mrs. Henry Clay made the celebrated 
Ashland hams: For every ten hams of moderate size she 
took three and a half lbs. of fine salt, one lb. of salt- 
petre, and two lbs. brown sugar, and after mixing thor- 
oughly together, rubbed the hams therewith on both 
sides. They were then packed in a tight box and put 
in a cool outhouse for about three weeks, then taken 
out and put in a pickling tub or hogshead, and 
covered with brine strong enough to float an egg. 
After three weeks they were taken out, thoroughly 
rubbed with fresh salt, and hung up in a well ventilated 
house for a few days to dry, then hung in the smoke 
house and smoked with green hickory or walnut wood 



PORK. 67 

until the color of bright mahogany, when each ham was 
sewed up in canvas, the bag - whitewashed and hung- up 
to dry. 



RECEIPT FOR CURING BACON. 

Hog's weighing from one hundred and thirty to one 
hundred and fifty lbs. are regarded as the most suitable 
size. The pork should be fat and nicely dressed. After 
the pork has lost the animal heat and is entirely cool 
throughout, cut it out, rounding the ham and cutting 
off the feet below the hock. To each ham, well rubbed 
on, put one tsp. saltpetre (or more if the ham is large) 
well rubbed on both sides and then salt well with equal 
parts of fine and ground alum salt, and pack the pieces 
as close as possible on a platform, the skin side down. 
It should remain thus five or six weeks and then taken 
up, strings securely inserted in the fat end through the 
skin, all the salt well brushed off and a paste of equal 
parts of common molasses and black pepper applied to 
the flesh side, and over this as well as the other, a heavy 
coat of strong hickory ashes and then hung up to be 
smoked with hickory or red oak wood over a moderate 
fire for about eight or ten weeks when it should be taken 
down before warm weather, carefully examined but not 
scraped and put in bags fitting tolerably close, and 
again hung up to remain until wanted. The bags must 
be sewed up closely and the meat however kept dark. 
They will be good in June, but much better in August 
or September. Newman, 

From Mrs. R. C. Johnson. 



68 PORK. 

CHEESE SOUSE. 

Take the head and jowl and boil them with salt, 
pepper and a little onion until the meat is tender, then 
cut it into thin slices. Skin and strain the liquor and 
season with allspice, cloves and pounded thyme and a 
little red pepper. Return the meat to the pot in which 
the liquor is, and boil down to a thick jelly, then put it 
into a mould. Mrs. George E. H. Brandon. 

TO MAKE SOUSE CHEESE. 

The feet and heads must be thoroughly cleansed and 
placed in a weak brine for 24 hs., drain out of this and 
put them on in cold water and in separate vessels, add- 
ing- a little salt and boil gently until thoroughly done. 
The meat must leave the bone. Then in the proportion 
of one head to 12 feet, as soon as cold enough to bear the 
hands in it, pick to pieces and mash well, discarding every 
bone, and adding a small quantity of the liquor in which 
the feet have been boiled. Season with pepper, salt and 
a little vinegar, place it in moulds, put a plate or dish 
on them with weight and it will be ready to turn out in 
24 hs. It must not freeze or it will fall to pieces. Pre- 
pare a weak brine, let it get perfectly cold, add vinegar to 
it until you can taste it, strain it and place in a tub or 
keg in which you can keep the souse immersed. The 
vinegar should be light or it will darken the souse which 
should be perfectly white. Some persons in cleaning 
the feet singe the hair off. This discolors them and im- 
parts a taste. They should be cleansed by repeated 
scraping and scalding. Should you wish to souse the 
feet alone prepare in the same way and only boil until 
the skin can be pierced with a straw. They are kept in 
the same brine with the cheese. Newman. 



PORK. 69 

PUDDING. 

One jowl, two tongues, four hearts, four livers, to be 
boiled until very tender and run through a sausage grinder. 
Then add one small onion, grated, salt and pepper 
to taste and mix with sufficient water, in which the heads 
and feet were boiled, to make quite soft, but not thin. 
Stuff in skins and dip (for a min ) into the boiling water 
in which the livers, etc., were boiled. An old Virginia 
receipt. Mrs. J* B, Washington. 

ROAST PIG. 

Take a pig of about eight or ten lbs., clean well, leav- 
ing on the head and feet. Make a stuffing of bread, two 
eggs, one tbspo of butter, sugar, thyme, onion chopped 
and pepper and salt, Stale bread is best. Stiffen with 
water and put in a frying-pan with a tbsp. of lard to 
brown, mixing in the eggs, butter and seasoning. When 
brown stuff the pig and sew up the opening. Truss with 
the front legs bent backward and the back legs forward. 
Brush the pig with butter or salad oil. Baste frequently. 
Cook until thoroughly done and make the gravy, (after 
removing the pig), by adding a little water thickened 
with flour, and the liver and heart of the pig (which 
have been cooked in the pan with it), chopped fine and 
mixed in. Serve in a gravy dish. 

TO BOIL AND BAKE A HAM. 

The ham should be soaked in cold water for twenty- 
four h. Then put on the fire and simmer slowly for 
seven or eight h. Take from the fire and remove the 



70 PORK. 

skin. Stuff the ham all over closely with whole cloves 
and place in a large pan. 

Boil one qt. vinegar or cider with one and one-half pts. 
brown sugar, and pour over the ham. Place in a very 
moderate oven and baste every few m. while it is baking. 
It should bake for at least three or four h. One pt. 
sugar and one pt. vinegar is often enough. 

" Friendship Hill" 

HAM PATTIES. 

One pt. of ham, which has previously been cooked, mix 
with two-thirds pt. bread crumbs, which have been moist 
ened with milk. Place this mixture in small china cups 
or skillets which have been buttered, break an egg over 
each one, sprinkle the tops thickly with bread crumbs. 
Add a little pepper and salt and small pieces of butter and 
bake in quick oven till browned over. A nice breakfast 
dish. 



PORK. 71 



72 PORK. 



PORK. 73 



74 PORK. 



VEGETABLES, 



TO BOIL RICE. 

Wash it well in cold water. Throw it into plenty of 
boiling water and boil it say twenty m. Then drain it 
through a colander, and set the colander on a saucepan 
or something* to keep it hot on the back of the stove 
When used as a dessert cook it in the same way, and 
when drained spread it on a dish to cool. When cold, 
add rich milk, wine or brandy, sug-ar and nutmeg-. To 
be served very cold. It is very nice with stewed chicken 
and curry. Miss Hettie Parker. 



RICE. 

One tea c. of rice, two qts of water, boil forty-five m. 
with a little salt and do not stir. After boiling- turn into 
a colander and place under cold spig*ot and rinse thor- 
oughly. Then set colander into a moderate oven for 
three quarters of an h. At the end of that time it will 
be white and dry and each grain separate. 

Mrs. Geo. C. Burg win. 



76 VEGETABLES. 

FRIJOLES. 
National Dish of Mexico. 

Soak two qts. of beans over nig-ht, then boil four h- 
with a small quantity of soda. Cut up some onions very 
fine and fry them a lig-ht brown ; add to them a ladle of 
the beans, stir and mash with a wooden spoon. Add 
more, until all are perfectly smooth. Add salt and lard, 
enoug-h lard to keep the beans all the time from burning- 
or sticking- to the pan. In another pan brown two heap- 
ing- tbsp. flour ; add this with two tbsp. molasses to the 
beans Put them away in a jar and every time they are 
used beat up again with lard, and serve with fried 
bananas over the top. Mrs. Jere S. Black. 

OKRA. 

Take a pt. of pods and after removing- the stems put 
them on to boil. If the pods are young boil them thor- 
oughly for about an h. Prepare in the meantime a 
half pt. of any kind of stock and add a small onion with 
three or four cloves stuck in it, also a small tomato; stir 
thoroug-hly and when done pass it throug-h a strainer, 
add pepper and salt, also a very small quantity of rum, 
only enoug-h to make the sauce the consistency of rich 
gravy. Strain the water from the okra, then place the 
okra in a dish and serve with the sauce poured over it. 
The pods should be boiled until very soft. 

Mrs. J. H Shoenberger. 

LYONNAISE POTATOES. 

Half a lb. of cold boiled potatoes, two tbsp. of minced 
onion, a heaping- tsp, of minced parsley, butter the size 
of an eg-g-. When the butter is hot, throw in the onion 



VEGETABLES. 77 

and fry to a light brown; then add potatoes. Turn until 
they are thoroughly heated and brown; then add parsley 
and seasoning- of salt and pepper. Mrs. H. S. Denny. 

POTATOES ATJ GRATIN. 

Butter a large platter and spread upon it a qt. of cold 
potatoes cut into small cubs; dredge with salt and pepper 
and sprinkle a tsp. of fine chopped parsley over the dish; 
cover with a pt. of cream sauce and place in the oven for 
ten or twelve m. In that time the potatoes should be- 
come slightly browned. 

Sauce. — Melt two tbsp. of butter, when melted add 
one tbsp. of flour. Stir until smooth and frothy, then 
draw back to a cooler part of the stove and gradually 
add a pt. of milk. Season with salt and pepper and boil 
for a m. Mrs. H. S\ Denny. 

STEWED POTATOES. 

Cut cold boiled potatoes into small dice. Potatoes 
which have been on ice at least six h. are the best for 
this purpose. Put a c of cream and butter the size of a 
walnut in the stewpan, and when thoroughl} T heated add 
the potatoes. The potatoes should only remain on the 
stove long enough to thoroughly heat through and to 
slightly thicken the cream. Season with pepper, salt, 
and chopped parsley and serve at once. 

"Friendship Hill." 

STUFFED POTATOES. 

Select and wash fine, large, old potatoes, bake until 
mealy, when cold cut in half, remove all the inside of 
the potato, taking care not to break the skin. To each 
potato add one tbsp. milk, one tsp. cream or butter ; beat 



78 VEGETABLES. 

until very light, season with salt and pepper to taste and 
put on the stove in sauce pan, allowing- it to remain un- 
til it just comes to a boil. Fill the potato skins with 
this mixture, cover over with grated cheese and put in 
hot oven to brown. L. W. Washington. 

FRIED APPLES. 

The apples must be firm and juicy Cut them in slices 
over quarter of an inch thick. Melt a heaping- tbsp. of 
butter in the skillet and put in the apples, only as many 
as the skillet can conveniently hold; never crowding 
them When the apples have become well browned 
sprinkle them thoroughly with about a c and a half of 
pulvarized sug-ar. When the sugar has become hot 
sprinkle it with one-half c of water to melt it. Leave 
on the stove a few minutes long-er until the sugar has 
formed a thick clear syrup. For a family of more than 
four, two skillets must be used. Mrs. Geo. A. Castleman. 

SUMMER SQUASH. 

Boil until tender. Mash through a colander and boil 
again until you can drain off all the water. Then mix 
with cream, butter, pepper and salt. 

Mrs Geo. A. Castleman. 

MUSHROOMS. 

To give mushrooms a delicious flavor, take a small 
onion in which eight or ten whole cloves have been 
stuck, and stew it in the pan with the mushrooms. 

Mrs. Geo. A. Castleman. 



VEGETABLES. 79 

GLAZED SWEET POTATOES. 

Cut cold sweet potatoes in slices about an inch thick 
and season well with salt and pepper. For a qt. of pota- 
toes, melt half a c. of butter and add two tbsp. of sugar 
to it ; dip the slices in this liquid and lay them in a 
large pan. Cook twelve m. in a very hot oven. They 
should be a rich, glossy brown. Mrs, H. S. Denny. 

MACARONI. 

Twelve sticks macaroni, one and one-half c. thin 
white sauce, one-half c, stale bread crumbs, with one 
tbsp. butter and one c grated cheese. 

Break the macaroni in two in. pieces- Cook in boil- 
ing- salted water about twenty m. (or until soft.) Pour 
into a colander and run cold water through it. Place in 
a buttered cooking dish, and add the sauce with half the 
cheese in it. Put the crumbs into the melted butter, 
add the remaining cheese to them and spread over the 
top. Replace in oven until it has become brown. 

It will be found a great improvement to scald an onion 
stuffed with whole cloves in the milk for the white sauce. 

CORN PUDDING. 

One doz. and a half ears of corn, grated, a c. of cream, 
salt, pepper and a lump of butter size of a larg-e egg. 
Bake three-quarters of an h., or until brown on top. 
(Emily Baker). Mi's. Hopkins 

CORN PUDDING. 

Nine large or twelve small ears of corn, one qt. rich 
milk. Scrape the corn, add the milk, salt and pepper and 
pieces of butter on top. The pudding should be baked 



80 VEGETABLES. 

one h- in a slow oven . As the corn gets older you will 
have to use jour judgment about how much milk to add 

" Friendship Hill" 

SCALLOPED CORNLET. 

One can cornlet, two-thirds c. milk, two c. bread crumbs, 
two or three tbsp. butter, two and a half tsp. salt, one 
fourth tsp. pepper. 

Mix the cornlet and milk, season with salt and pepper, 
and put. into a buttered baking dish. Cut one tbsp. but- 
ter in small pieces and place it in the dish. The remain- 
ing butter is to be melted and the crumbs added to it for 
the top. Brown in a hot oven twenty or thirty m Cooked 
onion or cabbage which has been chopped may be used 
in the same way. 

BROILED TOMATOES. 

After paring and slicing the tomatoes, add seasoning 
of salt and pepper, dip the slices in beaten egg and 
cracker meal. Broil over clear coals for about eight m. 
Place on a hot dish with a bit of butter in the center of 
each slice. Mrs. H. S. Denny. 

ESOALOPED CAULIFLOWER. 

Put a good sized cauliflower into a kettle containing 
two qts. of boiling water, and after adding a tbsp. of 
salt, cook slowly for half an h. ; then remove the 
cauliflower from the water and drain ; place in an escalop- 
dish and sprinkle with grated cheese, then pour over a 
cream sauce and bake about twenty m. 

To make the sauce : Put two tbsp. of butter in a 
saucepan ; when melted add a tbsp. of flour ; stir until 



VEGETABLES. 81 

the sauce is smooth and frothy, then gradually add a pt. 
of cold milk. Season with salt and let boil up once. 

Mrs. H. S. Denny. 

STUFFED EGG PLANT. 

To one good sized eg-g- plant use one pt. of grated bread 
crumbs, an eg-g-, two tbsp. of butter, one tsp. of salt, a 
quarter of a tsp. of pepper, half a tsp. of chopped onion, 
and the same quantity of chopped parsley ; boil the egg- 
plant ten m., then take from the fire, and as soon as it 
has become partially cooled, cut in two pieces, cutting 
lengthwise ; then scoop out the inside, being- careful not 
to break the skin ; cook the butter, onion and parsley in 
a frying- pan three m. ; then add the pulp of the egg 
plant, (which has been hashed fine) and the seasoning-, 
and cook ten m. long-er, stirring- frequently ; then add the 
well beaten eg-g- and remove from the fire ; put the two 
shells of the eg-g- plant in a baking- pan, fill with the 
cooked mixture, sprinkle the bread crumbs over them and 
bake in a hot oven for twenty m. or until well browned. 
Send to the table very hot. Mrs. H. S. Denny. 

CELERY AU JUS. 

Wash the celery and cut in pieces one inch long-; cover 
with boiling- stock, season with salt and boil thirty m. 
Put one tbsp. of butter into a pan and stir until brown, 
add to it one tbsp. of flour and mix until smooth. Drain 
the celery, then add one-half pt. of the liquor in which 
it was boiled to the butter and flour; stir until it boils, 
then add seasoning to taste. Put the celery into a heated 
dish, pour the sauce over it and serve at once. 

Mrs. H. S. Denny. 



82 VEGETABLES. 

ASPARAGUS WITH EGGS. 

Boil a bunch of asparag-us twenty m., cut off the ten- 
der tips and lay them in a deep pie plate; butter, salt and 
pepper well. Beat four eg-g-s, yolks and whites separate- 
ly to a stiff froth; add two tbsp. of milk or cream, a tbsp. 
of melted butter, pepper and salt. Pour over the aspar- 
ag-us and bake in the oven until the eg-g-s are set. 

Hattie Keltz. 

COLD SLAW. 

Sift a tsp. of flour into one-half a teacup of milk or 
cream. Stir until perfectly smooth. Beat the yolks of 
three eg-g-s. Have on the fire one-half a tumblerful of 
vineg-ar, with a piece of butter the size of aneg-g\ When 
it is just coming- to a boil, strain flour and milk into it, 
stirring- hard a few m. Pour it over cabbag-e, and stand 
it in a cold place. Mrs. H. L. Johnston. 

COLD SLAW. 

Cut the cabbag-e and put it into the dish you send on 
table. Put into a saucepan the yolks of two eg-g-s, one- 
fourth lb. of butter, two or three tbsp. of vineg-ar, ac- 
cording- to the streng-th, (we never made ours very sour), 
a larg-e pinch of salt and some pepper. If you have a 
great deal of cabbag-e, add one tbsp. of rich cream. Stir 
this mixture all the time it is on the fire, and just before 
coming- to a boil throw it over the cabbag-e and mix it 
thoroug-hly ; then sift white pepper on the top and set 
it by. It should be made several h. before it is used. 

Mrs. Plitt. 



VEGETABLES. 83 



84 VEGETABLES. 



VEGETABLES. 85 



86 VEGETABLES. 



SALADS, SALAD DRESSINGS AND 
SANDWICHES. 



TOMATO JELLY. 
Half a can or two c. tomatoes, three cloves, one bay 
leaf, one slice onion, one-half tsp. thyme, one tsp. salt, 
one tsp. sugar, one quarter tsp. pepper, one-half oz. gel- 
atin soaked in one-half c. water. Boil together the 
tomatoes, spices and onion until the tomato is soft, then 
add the soaked gelatin and stir until the gelatin is 
dissolved, then strain and pour it into a border or ring 
shaped mould to set. Serve with the centre of the jelly 
ring filled with celery cut into pieces and mixed with 
mayonnaise dressing, form outside the ring a wreath 
of lettuce, or mould the tomato jelly in a solid piece and 
surround in with celery and lettuce. 

TOMATOES STUFFED WITH SWEETBREADS 
Select the desired number of round, firm tomatoes ; re- 
move the skins, cut a thin slice from the stem end and 
scoop out the inside ; parboil a pair of sweetbreads in 
salted water for twenty m., plunge into cold water, and 
remove all skins and sinews ; chop fine, add chopped 
celery, salt and pepper to taste ; fill the tomatoes ; set on 
the ice to become cold. Serve on a lettuce leaf with 
mayonnaise dressing. Mrs. William A. Peterson. 



88 SALADS, ETC. 

SALAD DRESSING, WHICH WILL KEEP A LONGTIME. 

One pt. vinegar, (if not too strong-), one pt. water, one 
level tbsp. mustard, one tbsp. celery seed, one tbsp. but- 
ter, one tbsp. salt, yolks ten eggs, two tbsp. sugar. Let 
your vinegar and water come to the boil and stir them 
into your eggs ; beat well and add butter, sugar, salt, 
mustard and celery seed. 

This sauce can be put in a patent fruit jar and is very 
nice for potato salad. Add one-half a cucumber cut fine 
to your potato. Mrs. Charles A. Painter. 

FRENCH DRESSING. 

Mix in the proportion of one tbsp. of vinegar to three 
of olive oil and one ssp. of both pepper and salt and a 
little chopped onion or chives. This dressing must be 
beaten thoroughly in a hot c. A little tobasco sauce will 
sometimes be found an addition. 

FRENCH DRESSING. 

Four tbsp. oil, one tbsp. vinegar, two ssp. black 
pepper, two ssp. salt, red pepper to taste and a small 
clove of garlic. Have your salad prepared and placed 
in the salad bowl. Mix your dry ingredients in the salad 
spoon over a small bowl, in which you have placed a 
piece of ice about the size of a hickory nut. Pour the 
vinegar into the salad spoon and after the dry ingredi- 
ents are dissolved, add the oil gradually. When 
thoroughly mixed pour over the salad. 

L. W. Washington. 

MAYONNAISE DRESSING. 
For one pt. of dressing, use three gills of oil, yolks of 
two raw eggs, one tsp. of dry mustard, half a tsp. of 



SALADS, ETC. 89 

salt, two tbsp. of lemon juice, two of vinegar, one-tenth 
of a tsp: of cayenne and four tbsp. of thick sweet cream. 
In order to have this a success have all the materials 
very cold. Put yolks of eggs and the dry ingredients 
into a bowl and beat until thoroughly blended, then add 
oil, a few drops at a time, beating- all the time. Use 
alternately the oil and lemon juice and vinegar. When 
all has been used, add whipped cream. 

Mrs. H. S. Denny. 

MAYONNAISE DRESSING. 

The yolks of two hard boiled and one raw egg, mixed 
thoroughly together with one and one-half tsp. salt. 
Beat in very slowly (drop b}^ drop) from one-third to 
one-half a bottle of olive oil. The secret of thickening 
the dressing is in mixing the eggs and salt, thoroughly 
at first, and in beating in the oil gradually. Season to 
taste with a little cayenne pepper, mustard, onion, Tara- 
gon vinegar and cider vinegar. The vinegar should be 
mixed in alternately with the oil. In doing this you will 
prevent the dressing from becoming too thin. Jane. 

TARTAR SAUCE. 

Rub (beat) the yolk of a cold hard boiled egg through 
a hair sieve into a basin, to which add the yolks of two 
raw eggs with a little salt and pepper; mix all together 
with a wooden spoon; have a pt. of good salad oil in a 
bottle; hold it with the left hand over the basin, drop- 
ping it in very gradually, and with the right continue 
stirring it round until it becomes rather thick, then 
moisten it with a little Taragon or common vinegar 
still keeping it stirred, then more oil, and so on until 
you have used all the oil, keeping the sauce rather thick; 



90 SALADS, ETC. 

then add a tbsp. of finely chopped gherkins (small 
pickled cucumbers), half a tbsp. of chopped capers, half 
a tbsp. of chopped shallot (small onions or garlic) and 
the same of chopped parsley, two tbsp. of French mus- 
tard, a little cayenne pepper, (sugar), and more salt, if 
required; it is then ready for use. This sauce requires 
to be rather highly seasoned. Common vinegar may be 
us^d. Half this quantity for a small family. 
Philadelphia Club Receipt. 

From Mrs. Tucker Carroll and Mrs. Neil. 

EGG SANDWICHES. 

Boil hard six eggs, chop fine and mix into a paste with 
thick and highly seasoned mayonnaise, spread between 

slices of thin white bread and butter. Jane. 

MEAT SANDWICHES. 

Game, turkey or chicken chopped fine and made into a 
paste with highly seasoned mayonnaise is very nice for 
sandwiches. Jane. 

LEMON SANDWICHES. 

Take a c. of butter and a tsp. of mustard. Make into 
a paste by adding a little hot water ; add a pinch of 
cayenne pepper. Rub together with the yolk of one egg 
and two tbsp. of lemon juice. Some persons prefer a tsp. 
of curry in place or mustard. Rub the mixture together 
until it forms a smooth paste, and add more salt, if 
desired. Slice thinly and evenly a loaf of good wheat- 
bread, and another of Boston brown-bread, each at least 
twenty-four h. old, and spread the slices with the prep- 
aration given above. Having spread the mixture evenly 
and thinly on the bread, make the sandwiches of one 



SALADS, ETC. 91 

slice of white bread and one of brown. They may all be 
made of white bread, if preferred. Trim the edg-es 
evenly, and cut them diagonally. If the slices arelarg-e, 
cut them twice across, and pile the ang-ular bits upon a 
plate or basket. C. T. 

OLIVE SANDWICHES- 

Chop fine one bottle of Pim-oloes (olives) and mix 
with some very thick and highly seasoned mayonnaise 
dressing-. Spread the mixture between slices of thin white 
bread and butter. 



92 SALADS, ETC. 



SALADS, ETC. 93 



94 SALADS, ETC. 



SALADS, ETC. 95 



96 SALADS, ETC. 



DESSERTS. • 



VANILLA ICE CREAM. 

One qt. of cream, one-half pound sugar, two tbsp. of 
vanilla, or one vanilla bean. Put the sugar, half the 
cream and the bean, split in halves, on to boil in a farina 
boiler ; stir constantly for ten m. Take from the fire, 
take out the bean, and with a blunt knife scrape out the 
seeds and the soft part from the bean being- careful not 
to waste one drop. Mix the seeds thoroughly with the 
cream and stand away to cool. When cold add the 
remaining cream and freeze. This will serve six people. 

Mrs. Geo. C. Burgwin. 

FILLING FOR RICH ICE CREAM. 
For One Quart Cream. 

Put into a saucepan on the fire one c. of granu- 
lated sugar and one-quarter c. of boiling water. Stir 
until the sugar is dissolved, then let it cook slowly for 
five m., making a sugar syrup. Beat the yolks of three 
eggs until light. Pour into them slowly, stirring all the 
time, the sugar syrup. Place them on the fire and stir 
all the time until the mixture is thick enough to float the 
spoon and has the consistency of thick cream. Remove 



98 DESSERTS. 

it from the fire and beat until cold. This mixture can 
be used with any kind of ice cream to make it richer. 

Mrs. George A. Howe. 

CAFE PARFAIT. 

Into a saucepan put the yolks of five eggs, four tbsp. 
of powdered sug-ar, and one-third c. of very strong- black 
coffee. 

Beat till lig-ht ; then stir over hot fire till mixture is 
thick enoug-h to mask spoon. Take from the fire and 
beat till cold and thick. Cut into it one pt. of thick 
cream whipped to a froth. Turn into a mould and pack 
in ice and salt for three h. Mrs. Chas. A. Painter. 

MACAROON ICE CREAM. 

One qt. cream, one-fourth c. finely rolled macaroons, 
one c. sug-ar, one g-ill sherry, one tsp. vanilla. Mix cream 
and sug-ar tog-ether, then the sherry and vanilla, and last 
of all the macaroons. Stir well and freeze as you would 
ice cream- Mrs. E. M. Ferguson. 

FROZEN PEACHES 

One pt. sug-ar, one of boiling- water and two qts. ripe 
peaches, pared and sliced. Put water, sug-ar and half 
doz. cracked peach stones in a pan and boil fifteen m. 
Put the peaches throug-h a sieve and strain hot syrup 
over them. Mix and when cold freeze. 

Mrs. H. S. Denny. 

FROZEN STRAWBERRIES. 

One qt. strawberries, juice of two lemons, one lb. 
sug-ar ; one qt. water. Add sug-ar and lemon juice to 
berries and stand aside oneh. Mash the berries, add the 



DESSERTS. 99 

water, stir until sugar is thoroughly dissolved and freeze 
slowly. Red raspberries are very nice the same way. 

Josephine Frank. 

ORANGE WATER ICE. 

Boil together one qt. water and three-fourths lb. of 
sugar for ten or twelve m., then take from fire and let 
it cool. Squeeze the juice from twelve oranges and 
three lemons, strain, rub a lump of loaf sugar in the 
rind of an orange and add to the mixture, pour in sugar 
and water, and freeze. 

IMPERIAL PUDDING, 

One-half c. rice, one pt. milk, one c. sugar, four tbsp. 
wine, one-half tsp. salt, two qts. and one pt. whipped 
cream, one-half box gelatin soaked for two h. in one™ 
half c. cold water. 

Wash the rice and put it on to boil in one qt. cold 
water, when it begins to boil pour off all the water. Add 
the pt. of milk and put into the double boiler and after 
an h. cooking add the gelatin, sugar, salt and wine. 
Place in a basin of ice water and stir until cold, then add 
whipped cream, stirring well. Pour into moulds and set 
away to harden. 

The rind and juice of two oranges may be substituted 
for the wine. Cook the grated rind with the juice and 
milk. Add the juice to the cooked mixture. 

ICED RICE PUDDING WITH A COMPOTE 
OF ORANGES. 

One-half c. of rice, one qt. of cream, yolks of six eggs, 
one pt. of milk, two c. of sugar, one tbsp. of vanilla. 
Rub the rice well in a clean towel, put it on to boil in 



100 DESSERTS. 

one pt. of cold water ; boil a half h. ; drain, cover with 
the milk and boil a half h. longer. While this is boiling-, 
whip the qt. of cream. After you have whipped all you 
can, add the remainder, and what has drained from the 
other, to the rice and milk. Stand the whipped cream 
in a cold place until wanted. Now press the rice through 
a wire sieve, and return it to the farina boiler in which it 
was boiled. Beat the yolks and sugar together until light, 
then pour over the boiling rice; stir well. Return again to 
the fire, and cook two m. or until it begins to thicken. 
Take from the fire, add the vanilla, and turn out to cool ; 
when cool, put into the freezer and freeze. When frozen 
stir in the whipped cream, remove the dasher and smooth 
down and let stand for two h., packed in salt and ice. 

For the Compote 

One doz. sweet oranges, juice of a quarter of a lemon, 
one lb. of sugar, one gill of water. Put the sugar and 
water on to boil ; boil ten m. ; skim and add the lemon 
juice. Pare and slice the oranges, and put a few pieces 
at a time in the hot syrup, and lay them out singly on a 
flat dish. Pour over them the remaining syrup, and 
stand on the ice to cool. Heap the oranges on top and 
around the base of the pudding, and pour the syrup over 
them. Serve immediately. 

The receipt for the compote we do not use, but pre- 
pare the orange as we would to serve them alone, and use 
the juice instead of the syrup. Miss E. K. Holmes. 

PLUM PUDDING. 

One lb. stoned raisins, one lb. washed currants, one-half 
lb. citron cut in strips, one lb. suet, eight eggs, one-half 
lb. grated (baker's) bread, one pt. of new milk, one nut- 



DESSERTS. 101 

meg", a wineglass of French brandy, four tbsp. flour; 
beat the egg's very light, add a lb. of nice brown sugar, 
and then the other ingredients by spoonful. When well 
mixed and having had the pudding bag or cloth well 
washed in boiling water and well floured, tie the pudding 
tight with a strong string, allowing some space for it to 
swell in boiling. .When the pot is boiling up, put the 
pudding in, dipping it in three or four times before leav- 
ing in the pot. This pudding is a large one and requires 
five h. to cook properly. When dished, pour a rich sauce 
over it, or bring it in with brandy around it on fire. 

Mrs. Nich o I so n . 

PLUM PUDDING. 

Take the crumbs of a small loaf of bread; rub it very 
fine, add fourteen eggs well beaten, one wineglass of 
brandy, one nutmeg, one tsp. ground cloves, one tsp. 
mace, two lb. suet chopped fine. Mix them all together 
well. Rub together seven tbsp. white sugar and one- 
fourth lb. melted butter. Add this with one and a half 
lb. currants, and one lb. raisins (seeded). The fruit 
should be well floured before adding. Add one tea c. 
flour ; flour the bag well, put pudding in, tie tight and 
boil for three h. Mrs. H. P. Allen. 

FIG PUDDING. 

Six oz. suet, chopped fine, one-half lb. figs, chopped 
fine, three-fourths lb. bread crumbs, four oz. moist sug'ar 
(brown is best), one egg, well beaten, a little nutmeg*, 
one c. of milk. Boil in a mould in thick bag four h. 

Saucb.- — One c. sugar, two tbsp. butter, one egg and 
a champagne glass of wine. Beat yolk and white sepa- 
rately, the latter to a good froth- then mix in a bowl. 



102 DESSERTS. 

After boiling- butter, sugar and wine tog-ether, pour over 
the eg-g-s and return all to the saucepan and thicken for 
a moment over the fire. Miss J. McC. Taylor. 

CUSTARD SOUFFLE 

Two tbsp. butter, one-fourth c. flour, one c. heated 
milk, four eg-g-s, one-fourth c. sug-ar. Mix butter, flour 
and hot milk same as white sauce. Pour this slowly 
over the well beaten yolks which have been mixed with 
the sug-ar. When this preparation is cool cut in the 
whites of the eg-g-s which have been beaten to a stiff 
froth. Turn into a well buttered pudding- dish and bake 
in very moderate oven from thirty to thirty-five m. 
When brown and well puffed serve at once with Foamy 
Sauce. Flavor pudding- with vanilla. 

CARAMEL CUSTARD. 

Put one larg-e pt. of milk in a farina boiler. Separate 
the yolks and whites of five eg-g-s. Beat the yolks light 
and stir them into a scant pt. of cold milk, add the 
beaten whites of two eggs and partially sweeten. Take 
three large tbsp. of brown sugar and burn brown in a 
pie pan, stirring it while it burns. Stir this into the 
boiling milk and pour the hot milk gradually into cold 
milk and eggs. Then place in custard cups in a pan half 
full of water and set in oven. Mrs. fas. P. Sfteer. 

BAKED CUSTARD. 

Five eggs to one qt. of milk, three whites left out. 
Warm half the milk, then add the other half, with the 
eggs well beaten. Add sugar and flavoring. Bake until 
stiff in a pan of water. Mrs. E. M. Ferguson. 



DESSERTS. 103 

THE PUTNAM THANKSGIVING PUDDING. 

Take a loaf of stale bread, remove the crust and cut 
in thin slices. Spread thinly and very evenly with but- 
ter. Have a baking- dish as near the size of two slices 
of bread laid close tog-ether as you can get. The less 
room outside the better. Lay the bread in the dish 
(ac?'oss the dish) buttered side up ; cover thickly and 
evenly with stoned raisins ; then another layer of but- 
tered bread as before ; then raisins. Put the last layer 
buttered side down. Pour over it all the good rich milk 
that the dish will hold. Let it stand over night, covered 
with a plate or dish, and weighted down, so that the pud- 
ding will look like a "loaf." In the morning drain off 
a ll the milk and press the loaf to get it dry. Beat four 
eggs, perhaps a teacup of sugar, and a good deal of nut- 
meg ; mix with the milk poured off, and pour over the 
pudding slowly, taking time for the loaf to absorb it. 
Bake about one h. Serve with hard sauce flavored with 
nutmeg*. The pudding can be made with a meringue on 
top if desired but it was never done so in the old days. 

GINGER PUDDING. 

Two c. of flour, one-quarter of a c. of chopped suet, 
one-quarter of a c. of molasses, one-quarter of a c. of 
sugar, one-half of a tsp. of soda, two tsp. of ground 
ginger, one c. of milk, one-third of a tsp. of salt. Mix 
well together, turn into a greased mould and steam for 
four h. If in individual moulds three-quarters of an h. 
will be sufficient. 

DANISH PUDDING. 

Two q. brown sugar, eight eggs, one qt. milk, three 
c. water, two tbsp. vanilla. Heat the milk and add it to 



104 DESSERTS. 

the eggs, .which have been well beaten, stirring- all the 
time. Burn the sugar in the skillet and add the three 
c. (or a little less) hot water. After the burnt sugar 
has been added to the milk and eggs, add the vanilla and 
bake in a moderate oven for 35 or 40 m. Place the 
porcelain pudding dish, in which the pudding is to bake, 
in a pan of water. After it is baked place the pudding 
in the refrigerator until the next day. Turn out and 
serve on flat dish. Surround pudding with whipped 
cream. Mrs. Geo. A. Castleman. 

COCOANUT PUDDING. 

Butter the size of an egg^ three-fourths of a c. of sugar 
and one tbsp. of water. Boil a few m. , then take from 
the fire, cool and add a c. and a half of grated cocoanut, 
the grated rind and juice of a lemon, the yolks of four 
eggs well beaten, one c. bread crumbs and a glass and a 
half of sherry wine. East beat the whites of the eggs 
very light and place on top for meringue. Bake a short 
time in a moderate oven. Miss J. McC. Taylor. 

PRUNE PUDDING. 

Boil one lb. of prunes until they are swollen. Mash 
them through a colander. Beat with the prunes three 
tbsp. of pulverized sugar, then mix in the whites of 
six eggs, after having been beaten very light. Pour the 
mixture into bake dish and bake twenty m. 

Mrs. Chase. 

CREAM TAPIOCA PUDDING 

Two tbsp. pearl tapioca, one pt. milk, yolks of two 
eggs, one-third c. sugar, one-eighth tsp. salt, whites of 
two eggs. Soak the tapioca in enough hot water to 
cover it, stirring until it absorbs some of the water, then 



DESSERTS. 105 

allow it to stand until the water is all absorbed ; add the 
milk and cook until the tapioca is soft and transparent. 
Beat the yolks of the eggs and add the sugar and salt. 
Pour the milk over them and cook three m. Remove 
from the stove and add the whites of the eggs. Place 
in glass dish and allow to cool before serving with cream. 

BAKED APPLE DUMPLINGS. 

Make a short pie crust, roll it thin and cut it into 
squares large enough to cover an apple. Pare nice tart 
apples of same size, remove the core and fill spaces with 
sugar, butter and a little cinnamon, place an apple in 
center of each square, fold over carefully to keep juices 
in. Bake in moderate oven about forty m., brush the top 
with egg and dust a little sugar over and put back in 
oven a few m. Serve with hard sauce. 

Mrs. H. S. Denny. 

OATMEAL PUDDING. 

Soak one and one-half c. of rolled oats on back of stove 
for one-half h. in a qt. of milk. Three eggs, whites 
and yolks beaten together, one and one-half c. of sugar, a 
pinch of salt, a little vanilla, one c. of raisins. Bake 
slowly one h. Mrs. Albert H. Chi Ids. 

INDIAN PUDDING. 

Three pts. of boiled milk, two heaping tbsp. of corn 
meal. Boil these together for twenty m. Beat four 
eggs very light and add one c. of New Orleans molasses. 
One-half c. brown sugar, two and one-half tsp. of cin- 
namon, a little nutmeg and ground cloves, salt, butter 
the size of walnut. Bake in a very slow oven for four h. 

Mrs. Albert H. Childs. 



106 DESSERTS. 

BREAD PUDDING. 

One pt. bread crumbs, one-fourth tsp. salt, three egg's, 
one pt. rnilk. Soak the crumbs in cold water for one h. 
Wring the bread dry in a napkin and add the salt to the 
crumbs. Beat the eggs and add them to the milk. Then 
add the crumbs. Mix all with a fork Bake one h. in a 
well buttered dish. If a sweet liquid sauce is not used, 
two and a half tbsp. sugar must be added to the pudding. 
It is very nice served with cream. 

BREAD AND APPLE PUDDING. 

Place in a pudding dish a layer of stale bread which 
has been soaked in water till soft. All crust must be 
removed. Add four to six lumps of butter the size of a 
nutmeg, then a layer of stewed apples three-fourths of 
an inch thick. Sprinkle twenty or twenty-five seeded 
raisins over the apples and add another layer of bread, 
apples and rarsins, same as above. After baking in hot 
oven ten m. , cover the top with a meringue made of whites 
of eggs and sugar. Reduce the heat of the oven and 
cook till brown. L. W. Washington. 

FANCY APPLE PUDDING- 

Pare six apples, take out cores and stew with sugar 
and lemon peel. Beat well four eggs, add one c. of bread 
crumbs, sugar and nutmeg. Butter a pudding dish, lay 
stewed apples in bottom of dish and cover with bread 
crumbs ; put some small pieces of butter on top. Bake 
in quick oven. Turn upside down on fiat dish ; before 
serving sift powdered sugar over apples. Serve with 
whipped cream. M. H. 



DESSERTS. 107 

PEACH PUDDING. 

Fill a pudding- dish with whole peeled peaches and pour 
over them two c. of water. Cover closely and bake until 
the peaches are tender, then drain off the juice from the 
peaches and let it stand to cool. Add to the juice, when 
cool, one pt. of sweet milk, four well beaten egg's, a 
small c. of flour in which has been mixed one tsp. baking 
powder, one c. sugar, one tbsp. melted butter and a little 
salt. Beat thoroughly and pour over the peaches in the 
pudding- dish. Bake until a rich brown and serve with 
cream. 

HUCKLEBERRY PUDDING. 

Three qts. berries, three tumblers flour, enough milk 
to wet the flour, if the water left from washing isn't 
enough. One tsp. salt. Put in a floured cloth and boil 
for three h. (in water boiling when dropped in). Serve 
with butter sauce. 

Sauce. — Two egg-s, one c. sugar, one wine-glass wine. 
Beat well and long. Mrs. Chaiincey F. Black. 

BLUEBERRY PUDDING. 

One qt. of berries, one qt. milk, one and one-half pts. 
stale bread, two eggs, one tsp. salt, one-fourth nutmeg, 
(grated), and four tbsp. sug'ar ; soak the bread in the 
milk two h., then break up the bread with a spoon ; beat 
the eggs, salt, sugar and nutmeg together, add this 
mixture to the bread and milk, then add the berries and 
bake in a slow oven for fifty m. Mrs. H. S. Denny. 

ROLLY-POLY PUDDING- 

Make a biscuit-dough, roll it out one-fourth inch 
thick, spread it with a little butter, sugar and any kind 



108 DESSERTS, 

of berries, then roll it like a jelly roll, and tie it, and 
steam for one or two h. Serve with fruit sauce or cream. 

Mrs. /. S. G. 

BOILED INDIAN PUDDING. 
Three c. corn meal, one c. beef suet, chopped fine, one 
c. molasses, a little salt, pour on boiling- water enoug-h 
to make a thick batter, beat well, now add three well 
beaten eg-g-s, one tsp. cinnamon, one-half tsp. ginger, 
one-half c. stoned raisins, (these can be omitted if 
desired), two tsp. Royal baking- powder. Steam four h. 

May Breniser. 

"OLD FASHIONED BOILED PUDDING." 
"To make a pudding- lig-ht as cake, 
One qi. of cream you first must take, 
(Or wanting- that, g-ood milk will do, 
By adding- butter thereunto) : 
Four eg-g-s, and then four spoons of flour, 
And boil it in a cloth an hour." Mrs. PlitL 

APPLE COMPOTE. 
Golden g-ate, Wine Sap, or Pippin apples only, may be 
used for this recipe. Core and pare the apples, being- 
careful not to break them. Boil the whole apples slowly 
in the following- syrup, a few at a time (as each apple 
should be entirely immersed) until the apple is per- 
fectly clear. To a qt. of water allow one pt. sug-ar and 
boil to a syrup before putting- in the apples. It takes 
thirty to forty m. to cook the apples properly. After the 
apples are cooked and cold fill the center with marma- 
lade — orang-e or strawberry preferred — place them in a 
glass dish and pour a little of the cold syrup around 
them. L. W. Washington. 



DESSERTS. 109 

TO MAKE JELLY FROM FEET. 

Boil four calf's feet that have been nicely cleaned and 
the hoof's taken off. When the feet are boiled to pieces, 
strain the liquor through a colander, and when cold, take 
all the grease off, and put the jelly in a skillet, leaving 
the dregs, which will be at the bottom. There should 
be from four feet, about two qts. of jelly. Pour into it 
one qt. of white wine, the juice of six fresh lemons 
strained from the seeds, one lb. and a half of powdered 
loaf sugar, a little pounded cinnamon, and mace, and the 
rind thinly pared from two of the lemons. Wash eight 
eggs very clean, whip up the whites to a very light 
froth, crush the shells and put with them, mix with the 
jelly and set it on the fire, stirring occasionally till the 
jelly is melted, but do not touch it afterwards. When it 
has boiled until it looks quite clear on one side, and the 
dross accumulates on the other, take off carefully the 
thickest part of the dross, and pour the jelly in the bag; 
put back in the bag what runs through until it becomes 
quite transparent, then set a pitcher under the bag, and 
put a cover all over to keep out the dust. The jelly 
looks much prettier when it is broken to fill the glasses. 
The bag should be made of cotton or linen, and be sus- 
pended in a frame (jelly strainer) made for the purpose. 
The feet of hogs make the palest colored jelly ; those of 
sheep are a beautiful amber color, when prepared. If 
the jelly bag is thin, take off less of the dross. 

The feet, after the stock is made, are good fried and 
seasoned with pepper and salt. Mrs. Randolph. 



110 DESSERTS. 

BOILED JELLY. 

One package gelatin, one pt. cold water, let stand one- 
half h., then add one pt. boiling- water and stir until the 
gelatin entirely dissolves. Add one and one-half pts. pale 
sherry wine, four sticks cinnamon, six large blades mace, 
three lemons, one doz. fine raisins. Sweeten to taste. 
Beat the white of one egg stiff, mix it with the jelly 
and stir until the mixture is very hot. Then simmer, 
without stirring-, until the eg-g- looks brown and curdled 
and the jelly is clear. Strain throug-h flannel bag- which 
has been scalded. Mrs. J. B. Washington. 

WINE JELLY. 

One packag-e Keystone Silver White g-elatin, one-half 
c. cold water, one pt. boiling- water, one c. sugar, one 
lemon, one c. wine. Very nice jelly is made by using 
one-half c. brandy and one-half c. sherry. Soak g-elatin 
in cold water until soft ; add the boiling- water and the 
sug-ar. Stir until the sugar is dissolved, then add the 
lemon juice, and when cooled, the wine. Strain through 
a flannel bag or through cheese cloth placed in a wire 
sieve. Harden jelly by placing it near the ice. 

COFFEE JELLY. 

One-fourth pack Keystone Silver White gelatin, one- 
half c. sugar, three tbsp. brandy, one and one-half c. cold 
water, two c strong hot coffee. Use directions for mix- 
ing wine jelly. 

JELLIED PRUNES. 

One pt. of prunes, one and one-half pt. of water, one- 
half a packag-e of Keystone Silver White gelatin, one- 
half pt. of wine, and one-half pt. of sugar. Soak the 



DESSERTS. Ill 

g-elatin in one g-ill of the water for two hours. Wash 
the prunes well and cook slowly for one h. in the rest of 
the water. Take out the prunes and remove the stones. 
Return to the water in the stew pan and let boil up. 
Add the g-elatin and take from the fire. Stir until the 
g-elatin is dissolved, then add sug-ar and wine and place 
the stew pan in a pan of ice water, stirring- until the 
preparation begins to thicken. Pour into moulds and 
set in cool place for four or five h. to harden. Serve 
with soft custard or whipped cream. 

BLANC MANGE. 
One oz. of Russian isinglass to one qt. of cream, sweeten 
to the taste (a little sweet), stir it well all the time on 
the fire, strain through thin muslin. When the moulds 
are scalded and made cold, dip it into them with a spoon. 
It should boil two or three m. One-half c. of rose water 
to one qt. of cream. Mrs. Johnston. 

BLANC MANGE. 
One pt. of cream, one pt. of new milk, one-third box 
of g-elatin, one tbsp. of sug-ar, one tsp. of vanilla. Soak 
the g-elatin in the milk until dissolved, then add the 
sug-ar, put it in a double boiler until thoroughly heated, 
then take it off and strain through a strainer, when cool 
add the cream and vanilla, stir it to keep it from g-etting- 
lumpy and when the consistency of thick cream, put in a 
mould. Mrs. E. M. Ferguson. 

CREAM BLANC MANGE 
One qt. cream heated to boiling- point. Soak one-half 
package g-elatin in cold watter, pour the hot cream over 
it, sweeten and flavor to taste with bitter almond. 

Mrs. Keyser. 



112 DESSERTS. 

CHOCOLATE BLANC MANGE. 

Four squares Baker's chocolate, six tbsp. granulated 
sugar, and a little water. Boil this one and one-half h. 
Boil almost three pts. milk and add the chocolate and 
one-half pack of gelatine soaked in cold water. Cook 
just five m. stirring- all the time and then pour into 
moulds. Mrs. Keyser. 

VELVET CREAM. 

Thicken a pt. of milk with one-half a box of gelatin, 
let it melt in the heated milk. When the milk is cool 
add to it a pt. of cream which has been sweetened and 
flavored to taste. Pour it in to moulds and set on ice to 
stiffen. Miss J. McC. Taylor 

MRS SHIPMAN'S CREAM 

One pt. cream whipped to stiff froth, one-half box gel- 
atin soaked in a little water, one pine-apple cut into small 
pieces and simmered until soft with a coffee c. of sugar. 
Strain the pine-apple through a colander into the gela- 
tin, and, when quite cold, stir the cream thoroughly into 
it. Put in a mould on ice. Peaches may be used in the 
same way. Mrs. Moore. 

CHARLOTTE RTJSSE. 

Dissolve one-half a box of Cox's sparkling gelatin in 
one pt. milk. When it boils pour it on the yolks of two 
eggs, well beaten ; add one-half lb. sugar and either 
essence of vanilla or bitter almond. Stir it occasionally 
till it begins to thicken, then add the whites of five eggs, 
beaten to a stiff froth, then one pt. very rich cream, 
whipped to a stiff froth. Line the bottom and sides of 
four moulds with lady fingers and fill with the Charlotte. 



DESSERTS. 113 

If the weather is mild put it on ice. Before turning- out 
the moulds trim the edges of the cake smooth that it may 
set well on the plates or dishes. Mrs. Hugh Lee. 

CHARLOTTE RUSSE. 

One qt. cream, six egg's, six tbsp. sugar, two-thirds 
box gelatin, one-half c. water, two wine glasses sherry. 
Dissolve the gelatin in the water ; whip the yolks and 
sugar ; whip the whites to a stiff froth and add to the 
yolks. Then add the cream and last the gelatin. Whip 
until it congeals. Mrs. Whiting. 

INVALID'S CHARLOTTE RUSSE. 

To a pt. of rich milk add one-half package of gelatin 
which has been dissolved in one c. cold water, the whites 
of two eggs well beaten, one tbsp. sugar and one-half 
tsp. vanilla or bitter almond to taste. Pour this over 
lady ringers or sponge cake, which has been steeped in 
sherry wine and placed in the bottom and on the sides of 
a glass dish. Set in a cold place until firm. This is 
very nice served with a soft custard used as a sauce. 

Mrs. J. B. Washington. 

STRAWBERRY SHORT CAKE. 

One qt. flour, one-half c. pulverized sugar, three tsp. 
of baking powder, a pinch of salt. Sift all together, 
then rub in butter the size of two eggs. Beat one egg 
well in a cup and add milk enough to egg to moisten. 
Do not make dough too soft, and when adding milk and 
egg stir lightly with a fork. Roil thin and bake in well 
floured cake pans. Mrs. Wm. H. Singer, Jr. 



114 DESSERTS. 

STRAWBERRY CHARLOTTE. 

Cut large firm strawberries in two lengthwise; dip 
them in liquid gelatin, and line a plain mould, placing 
the flat side against the mould; if the mould is set on ice 
the gelatin will harden at once and hold the berries in 
place; fill the center with charlotte filling made by whip- 
ping one pt. of cream to stiff froth, soak half oz, of 
gelatin in three tbsp. cold water for half h., then dis- 
solve it with two tbsp. boiling water; add to the whipped 
cream a tbsp. powdered sugar and two dessert-spoonfuls 
of any liquor or a tsp. of vanilla; then turn in slowly the 
dissolved gelatin, beating all the time, when it begins 
to stiffen turn into the mould lined with berries. 

M. I. H. 

PEACH SPONGE. 

Six large, ripe, juicy peaches, one-half box gelatin, one 
c. of sugar, whites of two eggs, put peaches through a 
sieve, and let all come to a boil, when cold add the eggs 
beaten to a stiff froth. One can of peaches may be used 
in place of ripe ones. Mrs. W. A. Peterson. 

RICE MERANGUE PUDDING. 

Boil one c. rice in water, when water boils away, add 
one pt. milk, a piece of butter size of walnut, yolks of 
two eggs, one-half c. sugar, flavoring to taste, mix well, 
pour into pudding dish. Spread over the top a merangue 
of the whites of the eggs and brown in oven. 

STRAWBERRY MERANGUE. 

Whites of seven eggs, seven tbsp. powdered sugar, 
one-half tsp. salt, one-half c. strawberry preserve ; beat 
the eggs to stiff froth, then with a spoon gradually beat 



DESSERTS, 115 

the sugar and salt into the froth ; butter a dish and drop 
spoonfuls of the meringue upon the bottom of the dish, 
and half spoonfuls of the preserve, continue until both 
are used. Bake in a moderate oven twenty-five m. 
Serve very cold with whipped cream. 

Mrs. H. S. Denny. 

MERANGUE. 

One box of gelatin, nine eggs, three pts. milk, one 
tumbler of wine, vanilla to flavor. Soak the gelatin in 
the milk about twenty m. ; put it on the fire, and, when it 
boils, stir quickly in the yolks of the eggs, which have 
been beaten with one-half lb. sugar ; stir until it 
thickens ; remove from the fire and stir in the whites, 
which have been beaten to a stiff froth, with a c. of 
sugar. Flavor well with vanilla, and add a tumbler of 
wine. Stir just to mix, and pour as quickly as possible 
into the moulds. If properly made there will be two or 
three inches of clear jelly in the bottom of each mould. 
Make several h. before it is wanted. I always make it 
the day before. Emily Baker. 

BOILED CUSTARD. 

Yolks of one doz. eggs to one full qt. of fresh milk, 
one vanilla bean, sugar to taste. Put the milk on to boil 
with the vanilla bean in it, stirring it frequently to pre- 
vent its burning. Beat the eggs well and pour the milk 
boiling hot on them, stirring them well together ; add 
powdered sugar enough to make it quite sweet. Let the 
kettle in which the milk was boiled be quite clean, and 
put the custard back into it. Put it on the fire and stir 
it without cessation until it thickens. It must not boil, 
only thicken. If left too long it will curdle ; if not long 



116 DESSERTS. 

enough it will be too thin. It should be watched most 
carefully. Should it curdle place the vessel in which it 
has been cooked in a basin of cold water and beat vigor- 
ously with Dover egg beater, when the custard will 
become quite smooth again. It makes a very nice dish 
to soak macaroons in wine and pour this custard over 
them. The whites of the eggs may also be used as a 
merangue. Mrs. H. L. Johnston. 

FRIED BANANAS. 

Cut in slices lengthwise, drop in egg and then in sugar 
and flour mixed ; fry in lard until brown and serve hot. 

Mrs. H. S. Denny. 

BATTER FOR FRUIT FRITTERS. 

One c. of flour, half a c. of milk, two eggs, one tbsp. 
of sugar, one tbsp. of melted butter, half a tsp. of salt 
and the yellow rind of one-fourth of a lemon grated. 

Mrs. H. S. Denny. 

APPLE FRITTERS. 

Pare and core six large tart apples ; cut in slices one- 
third of an inch thick and lay them in a bowl over which 
sprinkle three tbsp. of sugar, one-fourth of a grated nut- 
meg and the juice of one lemon. Let them stand for 
half an h. or more and then dip the slices into the fruit 
batter and drop into hot fat, and cook three m. Drain 
and serve on flat dish, sift powdered sugar over the slices. 
Peach, pear, pineapple and banana fritters can be made 
the same way. Mrs. H. S. Denny. 



DESSERTS. 117 

MINOE MEAT. 

One lb. of lean beef, boiled and chopped fine, one-half 
lb. raisins (the best raisins, seeded and cut), two lbs. 
currants, two lbs. suet shredded, one lb. citron, sliced 
thin, two lbs. good brown sugar, eight lbs. Pippin ap- 
ples, two lemons (grated rinds) and the juice of one-half 
of one of them, two nutmegs grated, one tsp. powdered 
mace, a pinch of powdered cloves, one qt. or a little more 
wine, one pt. brandy, rum, or whiskey. This quantity 
makes fifteen pies. Keep in a cool place. 

Mrs. Perine. 

MINCE MEAT. 

Three lbs. boiled beef, chopped fine, two lbs. suet, 
chopped fine, three lbs. raisins, three lbs. currants, five 
lbs. chopped apples, one lb. citron, cut fine, one nutmeg-, 
two tbsp. ground cinnamon, one tsp. cloves, one tsp. all- 
spice, one-half tsp. mace, one tbsp. salt, three lbs. brown 
sug-ar, and two qts. rum or brandy. Mrs. H. P. Allen. 

PUMPKIN PUDDING OR PIE. 

To three pts. of pumpkin after it is well stewed and 
squeezed, add one-fourth lb. of butter, eight eggs well 
beaten, one-half pt. of cream, the same of milk, one wine 
glass of brandy and wine mixed, cinnamon, sugar and 
nutmeg to taste. Bake for three-fourths of an h. 

Miss Kerfoot. 

APPLE PIE. 

Receipt for two large pies. Three qts. of pared and 
sliced apples, two c. of sugar, one-third of a nutmeg 
grated, two tbsp. of flour and eight of water. Cover two 
deep plates with your paste, then divide the apples equal- 



118 DESSERTS. 

ly, putting- half in each plate. Mix sugar, flour and nut- 
meg- and sprinkle half over each pie then sprinkle four 
tbsp. of water over each pie. Cover with paste and bake 
in a moderate oven fifty m. If one does not care 
for a very deep pie, the same receipt can be used making 
the pies smaller. Mrs. H. S Denny. 

LEMON PIES. 

Yolks of five eg-g-s, white of one eg-g-, one and one-half 
coffee c. sug-ar, one g-ood spoonful of butter, melted, five 
heaping- spoonfuls sifted flour mixed with sug-ar and 
eg-g-s. Juice and rind of four lemons. Sufficient water 
with lemon juice to make one and one-half tea c. 

Mrs. Whiting. 

TYLERS. 

Three eg-g-s, one-half c. melted butter, two c. sug-ar, 
one c. sweet milk, the grated rind and juice of one lemon. 
Bake on nice pastry in pastry pans. This quantity will 
make twelve tartlets. Mrs. J. B. Washington. 

TRANSPARENT PIES. 

Eight eg-g-s, one lb. granulated sug-ar, two-thirds lb. 
butter, two lemons, rind and juice. Beat the yolk of 
the eg-g-s and sug-ar tog-ether until very lig-ht. Melt the 
butter and beat into the eg-g-s and sug-ar. Add the lemon 
juice and the grated rind. Beat the whites of four eg-g-s 
and add last. Bake in pie crust in a moderate oven. 
Whip the remaining- whites and add one tbsp. sugar to 
each egg- and meringue the pies. 

Mrs. J. B. Washington. 



DESSERTS. 119 

TRANSPARENT PUDDING. 

Four coffee c. confectioners' sugar, five egg's, one and 
one-half c butter and one nutmeg-. Beat the butter and 
sug-ar together, and add the eg-g-s, one at a time ; add 
the nutmeg- and mix thoroug-hly. Place the bowl con- 
taining- this mixture in a pan of hot water and warm 
throug-h, stirring- constantly. Put in pie pans lined with 
pastry and bake in rather slow oven. 

Mrs. George A. Castleman. 

WASHINGTON PIE. 

One c sug-ar, three eg-g-s — beaten separately, two tbsp. 
cold water, small pinch salt, one c. flour, and two tbsp. 
baking- powder. Bake in deep jelly cake pans and when 
cool cut open and fill with the following- mixture. Mix 
two eg-g-s, two heaping- tbsp. sug-ar and one tbsp. flour 
thoroug-hly tog-ether and stir them into one pt. hot milk. 
Stir- vig-orously and constantly while it cooks to keep 
the custard quite smooth, and when cool flavor with 
lemon, almond or vanilla. Mrs. H. P. Allen. 



120 DESSERTS. 



DESSERTS. 121 



122 DESSERTS. 



DESSERTS. 123 



124 DESSERTS. 



SAUCES 



FOR FISH. 

WHITE SAUCE FOR FISH. 

Make cream sauce, and to two c. sauce add one-half 
tbsp. lemon juice and three or four olives chopped fine. 



CUCUMBER SAUCE. 

Make some highly seasoned and very stiff mayonnaise. 
Pare several cucumbers, according- to the quantity of sauce 
you require. After the cucumbers have soaked in salted 
ice water for several h., slice them about one-fourth of 
an inch thick, and cut into small dice. Dry the chopped 
cucumbers several times very thoroughly (between cloths) 
and just before serving- mix with the mayonnaise and add 
some capers. The mayonnaise should be thick, or the 
water in the cucumbers will make the sauce too thin. 

Miss M. C. Speer. 



126 SAUCES. 

FOR MEATS. 

CHIVES SAUCE. 

Put a c. of bread crumbs in a saucepan with two oz. 
butter and stir until a pale g-olden brown, then pour in 
one-half pt. broth with two tbsp. of finely chopped chives 
and season to taste. Stir the sauce over the fire till boil- 
ing- and keep very smooth. 

LEMON SAUCE FOR BOILED FOWL. 

Peel a larg-e lemon, cut in slices. Pick out all the pips 
and cut the slices into small pieces. Boil a fowl's liver, 
then chop and add it to the lemon, pour one-half pt. hot 
melted butter over and serve it in a sauce boat with the 
fowl. 

BROWN SAUCE. 

Flour well two sliced onions and put in skillet with 
about dessert spoonful of hot lard and four tomatos, 
cut up, and let all brown well without frying, then add 
meat, chicken, veal or anything- you wish to cook, and 
let all cook slowly. Add a little hot water occasionally 
if the gravy g-ets too thick. Season with salt, red and 
black pepper, and when finished, ready to serve, scatter 
over very finely chopped parsley. Flour meat well before 
putting- in skillet. This sauce is g-ood for anything-. 
Fish sliced and cooked in it, the slices put on toast and 
the gravy put over it, you will find delicious. You can, 
also, in cooking- duck, add carrots and turnips. A great 
improvement. Mrs. Win. H. Singer, Jr. 



SAUCES. 127 

PAPILOTTE SAUCE. 

Chop fine two onions, put them into a stewpan, with 
one-half oz. scraped fat of bacon, and stir over the fire 
for five m. ; then pour in one pt. brown sauce. When 
boiling* add one tbsp. chopped parsley and mushrooms, a 
small quantity scraped g-arlic, a lump of sug-ar, a little 
nutmeg and pepper, and salt to taste. Stir constantly 
and boil till reduced to a creanry thickness, then remove 
from fire and set aside to cool. Generally served with 
cutlets a la maintenon. 



FOR VEGETABLES. 

CREAM OR WHITE SAUCE. ' 

Two tbsp. butter, two tbsp. flour, one tsp. salt, one pt. 
milk (hot), one-eighth tsp. pepper. Heat the butter un- 
til it bubbles; add the flour and salt, and gradually the 
hot milk. If used for vegetables add the pepper. If it 
lumps, cook until it thickens, then beat until it is smooth. 
It may be removed from the fire and beaten. A thicker 
sauce than this receipt will make, requires less milk. A 
thinner sauce requires more milk. A richer sauce re- 
quires cream or white stock. The butter and flour must 
be browned for brown sauce. 

WHITE SAUCE, OR DRAWN BUTTER, FOR 
VEGETABLES. 

One c. hot milk, one c. vegetable stock (water in which 
vegetables have been cooked), two tbsp butter, one and 
one-half tbsp. flour, salt and pepper. Melt the butter 



128 SAUCES. 

and add the flour arid seasoning-. Then add gradually 
the hot milk and stock, cook five m. and pour over the 
veg-etable to be served. 

WHITE SAUCE. 

Enoug-h for a cauliflower or one pair chickens. Take 
the yolks of six eg-g-s, beat them as ligmt as possible. 
Take about one-fourth lb. or little more butter and let it 
melt in a saucepan on the fire, add a pinch of salt to the 
melted butter. Have some one else place cauliflower or 
chicken or sweetbread in a very hot dish, and while that 
is being- done pour the eg-g- into the butter, stirring- all 
the time. Give it a quick stir after all is in and pour at 
once on the dish to be served. A little lemon can be 
squeezed in at the table, or if the sauce curdles, pour it 
back into the saucepan, squeeze a little lemon into it and 
g-ive it a stir. Mrs. Berghmans. 



FOR DESSERT. 

DEVONSHIRE CREAM. 

Put fresh milk on the fire and let it very slowly come 
to scalding- point, but do not let it boil, leave it on the 
fire for about half an h. Then remove to a cold place 
and let it stand for six h. or until the cream has all risen. 
It will be thick and clotted and is nice on fruits, mush, 
etc. It will keep for some time and is much better than 
plain cream. M. I. H. . 



SAUCES. 129 

CREAM SAUCE. 

One-half c. of butter, one c. of sugar, the yolk of one 
egg. Beat together to a cream, then beat in quickly a 
wineglass full of sherr}^ ; add two tbsp. of boiling- water ; 
beat this all thoroughly, then add the well beaten white 
of the egg-. The secret of this sauce is in the beating. 

Mrs. J. H. Shoenberger. 

CREAMY SAUCE. 

One egg, one c. powdered sugar, one-half c. thick 
cream, one-fourth c. milk, one-half tsp. vanilla. Beat 
white of egg until stiff, add well beaten yolk and gradu- 
ally the sugar, If the cream is too thick dilute with the 
milk and beat until stiff. Combine the two mixtures and 
flavor. 

FOAMY SAUCE. 

Whites of two eggs, one c. pulverized sugar, one- 
fourth c. hot milk, one tsp. vanilla, sherry or urandy. 
Beat whites until stiff and dry, add sugar gradually and 
continue to beat. Add hot milk gradually > then the 
flavoring and serve. 

This sauce is best if made not lotig-er than an h. before 



WINE SAUCE FOR PLUM PUDDING. 

One-half pt. of sherry, one-half lb. of sifted sugar, 
about two oz. of butter, a little nutmeg. Stir it over the 
fire, until the sugar is all dissolved. Let it simmer a few 
m., but do not let it come to a boil. 

Mrs. T. C. Carroll 



130 SAUCES. 

SAUCE FOR THE PLUM PUDDING OR ANY OTHER 
BOILED OR BAKED PUDDING. 

One-half lb. butter, eight tbsp. of nice brown sugar, 
one nutmeg", the white of an egg, a wineglass of wine. 
The butter must be creamed and the sugar beaten with 
it ; then the egg, the wine poured in gently and stirred 
until it is cold. It is best to mix it in a common bowl 
on the hearth stirring- it all the time — it must not boil. 
It is soon made and ought to look as thick as salad d?xss- 
ing. Mrs. Nicholson. 

WINE SAUCE. 

One c. butter and one c. pulverized sug-ar beaten to a 
lig-ht thick cream. To this add gradually a wineglass 
of boiling- water, a large wineglass of the best brandy, 
a small nutmeg, grated, and the juice and grated rind of 
a large lemon or orange. It is well to mix this sauce in 
an earthenware bowl set in a pan of hot water. 

WINE SAUCE. 

Yolks of two eggs, one-eighth lb. butter, four tbsp. 
brown sugar, nutmeg, and three wineglasses of wine — 
more if you like it very strong. Mix all together ; put 
the vessel in a pan of hot water to boil quite thick, 
stirring constantl}- . Mrs. H. P. Allen. 

LEMON SAUCE. 

Three-fourths c. sugar, one-half c. butter, one egg, 
juice and half the grated rind of a lemon, one tsp. nutmeg, 
and one-half c. boiling water. Cream the butter and 
sugar, and beat in the egg, whipped very light ; add 
lemon and nutmeg. Beat hard, then add the water ; 



SAUCES. 131 

put in a tin pail and set within the uncovered top of the 
teakettle, which must boil until the sauce is very hot, 
but not boiling-. Stir constantly. 

HOT CHOCOLATE SAUCE. 

One and one-half c. pulverized sugar, butter the size of 
an egg-, one-half cake (or one-fourth lb.) Baker's choco- 
late, one c cream, one-fourth c sherry, and one tsp. 
vanilla. Thoroughly mix the butter, sugar and grated 
chocolate ; add the cream and boil for six or seven m. Stir 
in the flavoring, and after it has cooked a few seconds 
longer, it is ready to serve. This sauce is intended for 
vanilla ice cream, and should be served very hot. 

Mrs. Thomas M. Jones, Jr. 

HARD SAUCE. 

One-half c. of butter, well beaten, stir in slowly one c. 
of fine sugar, and beat to a cream. Flavor with one 
tbsp. sherry or brandy. Pile on a plate and grate over 
it a little nutmeg. Keep on ice till ready to serve. 



132 SAUCES. 



SAUCES. 133 



134 SAUCES. 



SAUCES. 135 



136 SAUCES. 



CAKE 



SUGGESTIONS ON CAKE BAKING. 

Always use lard to grease jour cake pans as the salt 
in butter causes the cake to stick to the pans. Whites of 
egg's will froth quicker if you add a pinch of salt. Al- 
ways cream the butter and sug-ar first, then add the yolks 
of the eg-g-s, then milk and last the flour and whites of 
eg-g-s. To one qt. of flour use two and one-half tsp. of 
Royal baking- powder, one tsp. of soda and two of cream of 
tartar. Cake should always be beaten, not stirred. If a 
cake is too solid put in a few tsp. of milk and if too soft 
add a tbsp. or more of flour. Keep the oven closed at 
least ten m. after putting- in your cake. Cover the bot- 
toms of your cake pans with plain white or manilla 
paper. Never try to ice a cake while hot. A bowl or 
pan containing- water set in an oven when baking- will 
prevent pies or cakes from scorching-. 

A VERY GOOD LUNCH CAKE. 

One-half lb. butter, four c sug-ar, eigmt eg-g-s, six c. 
flour, three tsp. soda, four tsp. cream of tartar, two c. of 
sweet milk. Cream the butter, add the sug-ar (beat the 
eg-g-s separately), add the yolks to the butter, add the 
milk with the soda in it, then the flour with the cream 



138 CAKE. 

of tartar in it alternately with the whites of the eggs. 
Bake about twenty m. Do not put much in the flat pans, 
one and one-half inch enough. Flavor with nutmeg-, or 
nutmeg- and brandy, or rose water, or the rind of lemon, 
grated fine. Mrs. H. L. Johnston. 

LADY CAKE. 

One c butter, one c. sug-ar, whites of eight eg-g-s, one 
c sweet cream, three c flour, three tsp. yeast powder, 
sifted in the dry flour, and one dessert spoonful almond 
extract Cream butter and sug-ar tog-ether ; add cream, 
then the flour, and last thing- the flavoring- and the 
whites of the eg-g-s beaten very stiff. Bake in a quick 
oven in two bread pans If desired this cake may be iced 
with plain boiled icing- flavored with almond extract. 

" Cloud Capped." 

SPONGE CAKE. 
Take any even number of eg-g-s and weig-h the sug-ar 
with them. Take one-half the eg-g-s— using- the larg-est 
ones — and weig-h the flour with them. Beat the yolks 
and sug-ar tog-ether thoroughly. Sift the flour in gradu- 
ally, and add lemon juice and grated lemon rind from 
time to time. Last cut in the whites of the eg-g-s beaten 
very lig-ht. Bake in a moderate and very even oven. 

" Cloud Capped:' 1 

SPONGE CAKE. 
Ten eg-g-s, one lb. sugar, one-half lb. sifted flour, one 
lemon. Beat sugar and yolks of eggs together. Grate 
in the rind of one lemon, then add the whites of the eggs 
well beaten. Add the flour last and do not beat after 
the flour is in. Mrs. E. M. Ferguson. 



CAKE. 139 

ANGEL FOOD. 

Whites of twenty-two eggs beaten to a stiff froth; two 
tumblers of flour, sifted five times, three tumblers of fine 
granulated sugar, sifted four times, four tsp. of vanilla, 
two tsp. cream tartar. Beat sug-ar into eggs, measure 
flour again after last sifting- to make sure, mix in the 
cream of tartar, and sift all again into eg-g-s, stirring- with 
utmost g-entleness; add vanilla and bake immediately in 
a pan which has never been greased. Put wet papers in 
the bottom and sides. Bake forty m. in ^moderate oven. 
When done, turn the pan upside down on a sifter and 
leave until perfectly cold. Mrs. R. S. A/bert, 

FEATHER CAKE. 

One c. white sug-ar, one c. of sweet milk, one and one- 
half c flour, one tbsp. of butter, three tsp. of Royal 
baking- powder, one eg-g-, flavor to taste. 

Mrs. J. H. Murdock. 

CORN STARCH CAKE. 

Two c. white sug-ar, three-fourths c. of butter, one c. of 
milk, one c. of corn starch, two c. of sifted flour, the 
whites of seven eg-g-s, a tbsp. of Royal baking- powder. 
Let the oven be hot, but not too hot, or it will rise before 
baking-. Miss Mary K. Snyder. 

CUP CAKE. 

Six eg-g-s, six c. of flour, one lb. brown sug-ar, three c. of 
melted butter, one c. of cream, one and one-half c of 
molasses, two nutmegs, one tsp. of soda, dissolved in a 
little cream. First beat the eggs, adding the sugar by 
spoonsful; then put in the cream, then the butter by small 



140 CAKE. 

quantities, then molasses and nutmeg - ; mix in each in- 
gredient well; stir in the flour, and lastly the soda. Bake 
immediately. This is a delicious cake. 

M?s. Joseph White. 

GEN. LEE CAKE. 

Ten eggs, one lb. pulverized sug-ar, the rinds of one 
or two lemons and the juice of one, one-half lb. flour. 
Beat the whites and yolks of the eg-g-s separately very 
lig-ht. To the yolks add the sug-ar, the rinds, the juice 
of the lemons, the whites of the eggs, then the flour, 
stirring- each ingredient slowly as added. Bake in jelly 
pans in a quick oven, first greasing- the pans with butter. 
When turned out to cool put the icing- between, and on 
top of the layers. Mrs. H. L Johnston. 

INDIAN MEAL CAKE. 

One lb. sug-ar, one lb. corn meal (take out one handful 
of meal and put in its place one handful of flour), four 
eg-g-s; one-half lb. butter, one nutmeg-, cinnamon to taste, 
a little rose water. Miss Loulie MacgllL 

PISTACHIO CAKE. 

Sift one c. of flour three times before measuring- and 
twice afterwards. Pour four tbsp of boiling- water over 
one c. of sug-ar, set over the fire until dissolved, then 
cool ; to the prepared flour add one and one-half tsp. of 
salt. Blanch two ounces of pistachio nuts, pound to a 
paste, then press throug-h a sieve. Mix all these ingre- 
dients tog-ether, add the stiffly beaten whites of four eg-g-s 
and ten drops of vanilla and beat steadily for ten m. 
Turn into a greased pan and bake half an h. in a moder- 
ate oven. 



CAKE. 141 

FRUIT CAKE. 

Two lbs. raisins stoned, one lb. citron, two lbs. cur- 
rants, twelve eg-g-s, one lb. butter, one lb. sug-ar, one lb. 
heavy flour, wineg-lass and a half of brandy, two nut- 
meg's, three tsp. of cinnamon, one tsp. of cloves. Put 
the fruit into the flour ; cream the butter and sug-ar, and 
beat the yolks of the egg's very lig-ht and with the hand ; 
beat and cream them all tog-ether ; then add brandy 
and spices, putting- the spices in the brandy, then the 
whites, well beaten, after which directly add fruit and 
flour. Bake two or three h., putting- paper in the pan 
under the cake, and, when it commences to brown, put 
white paper over the cake, 

• Mrs. Dunbafs Receipt from Letitia Davis. 

To Make Black Cake. 

Add a c. of molasses to the brandy and spices, and 
make as above. Mrs. H. L. Johnston. 

FRUIT CAKE. 

One lb. butter, one lb. sug-ar, twelve eg-g-s, one lb. 
flour, three lbs. raisins, three lbs. currants, one lb. citron, 
one c. molasses, one tbsp. ground cloves, one tbsp. cin- 
namon, one tbsp. mace or nutmeg, one wineg-lass full 
brandy, one wineg-lass full sherry. Use one-third of the 
flour to roll the fruit in. Cream the butter as lig-htly as 
possible ; add the sug-ar and beat well tog-ether, then add 
the well beaten yolks and beat hard ag-ain. Now add the 
molasses, then the stiffly beaten whites of the eg-g-s, then 
the spices, fruit, flour and brandy. Be very careful to 
rub the fruit well with the flour or it will sink to the bot- 
tom of the cake. Bake in a moderate but steady oven 
three or four h. Mrs. Chauncey F. Black . 



142 CAKE. 

FRUIT CAKE. 

One lb. butter, one lb. sugar, twelve eggs, one lb. flour, 
dried and sifted, one tbsp. of the following- spices mixed: 
cloves, cinnamon, nutmeg- and mace. A smaller propor- 
tion of the mace than of the others. Two wineglasses of 
rose water, two wineglasses of brandy, three lbs. raisins 
well floured, three-fourths lb. currants well washed, dried 
and floured, one-fourth lb. citron and one-half lb. 
blanched almonds Beat eggs separately. Cream, but- 
ter and sugar together and add yolks of eggs. Then add 
alternately the flour and whites of eggs, then the rose 
water, brandy and spices, and the currants and raisins. 
Line the cake pan with well greased paper and put in 
alternate layers of batter and citron and almonds. Bake 
for four h. in a steady oven. Miss Jennie McC Taylor. 

FRUIT CAKE. 

Thirty-five eggs, three lbs. flour, three lbs. sugar, two 
lbs. butter, ten lbs. raisins, six lbs. currants, five lbs. 
citron, six tbsp. of cinnamon, six tbsp. of mace, four tbsp. 
of cloves, three wineglasses wine, three wineglasses 
brandy, one lemon, one orange, one tsp. soda. Brown 
and sift part of the flour. Mrs. E. M. Ferguson. 

FRUIT CAKE. 

One lb. of sugar, one lb. of butter, three lbs. of currants, 
three lbs. of raisins, one lb. of citron, ten eggs, one lb. 
of flour, one wineglass of brandy, one tumbler of molas- 
ses, nutmeg, cinnamon, mace. 

Mrs. Byron H. Painter. 



CAKE. 143 

MOCHA CAKES, No. 1. 

Cream one c. of butter and beat into it gradually one 
c. of sugar. When very light and creamy add alternately 
five eggs well beaten and two c. sifted flour. Stir in two 
tbsp. of sherry and two tbsp. of brandy, then beat hard 
for at least ten m. Butter straight-sided moulds three 
inches in diameter, half fill with the batter and bake in 
a moderate oven; or bake in a sheet three inches thick 
and stamp out with a three-inch cutter. When cold split 
the cake in half-inch layers, spread with the filling and 
put three layers together. Put a little of the filling on 
the sides and roll in desiccated cocoanut. Put the re- 
mainder of the filling in a pastry bag with a small rose 
tube and press out on the top of the cake. 

Filling- for Mocha Cakes 

Wash one-half of a c. of butter and cream gradually 
with one c. of powdered sugar. When very creamy add 
one c of cream filling made by scalding one c. of milk 
and adding to it one egg, one-third of a c. of sugar, one 
scant fourth of a c. of flour and a pinch of salt beaten 
together ; cook until thick and flavor with strong black 
coffee, then set away until cold. Beat all together well 
and keep in a cold place until used. 

MOCHA CAKES No. 2. 

Four eggs, the weight of the eggs in sugar, one-half 
of the weight of the eggs in flour, the grated rind of one 
lemon. Beat the yolks of the eggs and the sugar 
together until very light and creamy, add the rind of 
the lemon and one-half of the flour. Beat the whites to 
a stiff froth, add half of them to the mixture, then the 
remainder of the flour, and lastly the remainder of the 



144 CAKE. 

whites. Pour into a greased cake pan, making- the 
batter about one-half of an inch thick. Bake in a mod- 
erate oven and when cold cut in three-inch circles. 
From one-half of these circles cut the center, leaving- 
rings which should be fastened to the uncut circles with 
a little white of eg-g-. In the. c. thus formed put the 
following- cream filling- : 

One pt. of thick cream whipped to a stiff froth, one- 
third of a c. of powdered sugar, sufficient very strong- 
black coffee to flavor. 

CARAMEL CAKE. 

One even c butter, two even c. sug-ar, three even c. of 
flour, whites eig-ht eg-g-s, two even tsp. baking- powder, 
one tsp. vanilla, one c. milk. Stir sug-ar and butter to a 
cream, add milk slowly, then flour in which baking- pow- 
der has been mixed, then the well beaten whites of the 
eg-g-s, and vanilla. Bake in layer tins, with well greased 
paper lining- each one. 

For the Caramel Icing. 

Two c. brown sug-ar, one c. cream, three tbsp. butter, 
one tsp. vanilla. Boil all the ingredients, except the 
vanilla, until it will hold tog-ether in cold water. Then 
add the vanilla. If it should curdle, strain and boil 
again. Spread between and on tops of layers. 

Mrs, J ere S. Black. 

ORANGE CAKE. 

Three eg i g-s beaten separately, one coffee c sug-ar, one 
coffee c. flour (heaping-), four tbsp. cold water, two level 
tsp. yeast powder, season with orang-e. Cook in layers in 
quick oven. 



CAKK. 145 

Filling-. 

Grated rind of one orange, juice of two oranges, one 
coffee c. sugar, one coffee c. boiling- water, three tbsp. 
corn starch. Put on in sauce pari and let thicken to a 
jelly. Spread this between the layers of the cake and 
sprinkle top of cake with pulverized sugar. This cake 
is better if it is made the day before it is to be eaten. 

Miss Bena L. Coleman. 

CHOCOLATE CAKE. 

Three eggs, beaten separately, one coffee c. sugar, one 
coffee c. flour, heaping, one c. milk, three tbsp. melted 
butter, two level tsp. yeast powder. Season with vanilla. 
Cook in layers in quick oven. 

Filling-. 

Three squares of chocolate, one large tbsp. of butter, 
one c. sugar, one egg, one-half c. hot water. Season 
with vanilla. Put chocolate and butter on to melt them. 
Put in the sugar, mix well, break egg into this mixture 
and add hot water slowly so as not to cook the egg. 
Cook about ten or fifteen in. and then add the vanilla. 

Miss Bena L. Coleman. 

PLA.IN CAKE 

One c. butter, two c. sugar, three c. flour, four eggs; 
dissolve one tsp. soda in a c. milk and sift two tsp. cream 
of tartar through the flour. Flavor with vanilla or bitter 
almond. 

PLAIN CAKE. 
Four eggs beaten very light separately, two c. even 
full granulated sugar beaten with the yolks, two-thirds 
c. melted butter, added next; three even c. sifted flour, 



146 CAKE. 

three even tsp. baking* powder sifted with the flour, two- 
thirds c. milk added by degrees with the flour to the 
eggs and sugar. Flavor with the rind and juice of a 
large lemon. Mrs. Thomas H. Dickson. 

PLAIN CAKE. 

Four eg-g-s, two even c. sifted flour, one full tsp. baking- 
powder, sifted with the flour, one c. sweet cream, one 
full tea c. granulated sug-ar, one lemon rind grated and 
one-half the juice. Beat the yolks of eg-g-s and sug-ar 
very lig-ht ; add the cream, lemon and the flour by 
degrees. Last the whites beaten very lig-ht. 

Mrs. J. B. Was king ton. 

LEMON JELLY CAKE. 

Make any plain cake, bake in layers and put together 
with the following- filling- : 

One-half lb. butter, one-half lb. sugar, six eg-g-s, six 
lemons. Cook until stiff as jelly. Miss Commack. 

BOILED ICING. 

Boil one c. of granulated sug-ar with four tbsp. water 
until it drops from the spoon in a thread ; have ready the 
beaten white of one eg-g - , and pour the syrup slowly into 
it beating- all the time ; flavor and spread on cake while 
warm. Anna Mai'ker. 

MAPLE SUGAR ICING. 

One c. maple sug-ar, one and a half c. brown sugar, one 
half c. butter, three-fourths c. milk. Boil together until 
it shreds off spoon, then add one heaping c. of pecan 
nuts, chopped, and vanilla to flavor. 

Miss Sallie Black, Greensburg. 



CAKE. 147 

MARSHMALLOW FILLING. 

Soak two oz. of pure gum-arabic in half a c. of warm 
water for half an h. then add one-half c. of boiling- water 
and put it into a double boiler ; add a half lb. of pow- 
dered sugar, stir over the fire for twenty m. ; then add a 
tbsp. of soaked gelatin. Beat the whites of two eggs 
to a stiff froth, pour the hot mixture over them slowly, 
then beat for fifteen m. or until perfectly cool. Your 
cake must be cold before the filling is put between the 
layers. 

PLAIN ICING. 

Place the white of an egg on a plate, add a little lemon 
juice or orauge or any flavoring and a few drops of 
water. Stir in powdered sugar until it is thick enough 
to spread. While the cake is yet warm pile the icing in 
the center and with a wet knife smooth it over the top 
and sides. It will settle into a smooth glossy surface. 
One egg will take about a c. of sugar and make enough 
for one cake. M. I. H. 

INSTANTANEOUS FROSTING. 

To the white of an unbeaten egg add a c. and a quar- 
ter of pulverized sugar and stir until smooth. Add three 
drops of rose water, ten of vanilla and juice of half a 
lemon. It will at once become very white and harden in 
five or six m. 

ORANGE FILLING FOR CAKE. 

Carefully mix two tbsp. of flour in not more than two 
of cold milk. Pour over this half a pt. of milk that has 
just reached the boiling point. Stir constantly over the 
fire until it is thick and perfectly smooth ; add the yolks 



148 CAKE. 

of two eggs and four tbsp, sugar. Take from the fire ; 
add the grated rind of one orange, and three tbsp. of 
orange juice. It should stand at least one h. in a cool 
place before putting between the layers. 

Emma Belle Writt. 

CHOCOLATE ICING. 

Grate one cake German (or Maillard's) sweet choco- 
late. Add one lb. brown sugar, butter the size of an 
egg, one-half c milk, and boil all together gently, stir- 
ring to prevent burning. When the preparation has 
cooked until it is thick enough, flavor with vanilla, cool 
and spread between layers of the cake. If it should be- 
come too thick add two tbsp. milk and heat again to 
thoroughly mix. 

SOFT GINGER CAKE. 

Two c. New Orleans molasses, two-thirds c. butter, one 
even spoonful soda, one egg, three even c. sifted flour, 
one c. buttermilk, a pinch of salt. Mix molasses and 
butter and let come to a boil. When cool add a heaping 
tsp. brown ginger and the soda, then the other in- 
gredients. Bake twenty m. in muffin pans. 

Mrs. J. B. Washington. 

SOFT GINGERBREAD. 

Three c. sifted flour (six c. sifted flour), three eggs 
(six eggs), one c. of butter (one-half c. butter), one c. 
brown sugar (two c. brown sugar), one c. sugar house 
molasses (rather more than a pt. of molasses), one c. 
milk with tsp. soda in it, three tbsp. ginger (one-half c. 
ginger), one spoonful ground allspice. Mrs. hee says 



CAKE. 149 

one c. sour cream instead of milk, with tbsp. of saleratus 
added after the other ingredients are thoroughly mixed. 

Mrs. Price 

SOFT GINGERBREAD. 

Two lbs. flour, one lb. butter, one lb. brown sug-ar, two 

lbs. raisins stoned, ten eggs, one pt. molasses, one c. 

ginger, grated rind of two lemons, one tsp. soda dissolved 

in a c. of sour cream or buttermilk. Bake in bread pans. 

" Cloud Capped." 

SOFT GINGERBREAD. 
One and one-half lb. of flour, one lb. of butter, one lb. 
nice brown sug-ar, one pt. molasses, eight eggs — beat sep- 
arately — one c. of ground g-ing-er, one tsp. of pearl ash 
dissolved in a tea c. of sour milk, one tsp. of allspice, one 
tsp. of mace, one tsp. of cinnamon, stoned plums and 
grated lemon peel (if you pleased is an improvement. 

Miss Sophia Campbell. 

COOKIES. 

Two c. sug-ar, one c. butter, three eg-g-s, beaten sepa- 
rately, one-half a nutmeg*, grated, one-half c. sour milk 
or cream, one-half tsp. soda, dissolved in cream, four c. 
flour, well sifted. Roll thin; sprinkle with granulated 
sug-ar and bake in a moderate oven. 

Mrs. John H. Dalzell. 

JUMBLES. 

One lb. flour, one lb. white sug-ar, one lb. butter, four 
eg-g-s, one nutmeg-. Mix these ingredients well together ; 
use extra flour for moulding, and use a spoon so as to 
handle them as little as possible. Bake in a moderate 
oven. Mrs. H. L. Johnston. 



150 CAKE. 

SUGAR CAKES— "Best for Children." 

One and one-half lb. flour, one lb. white sugar, one- 
half lb. butter, four eggs, one tea c. of sour cream, one 
tsp. of soda, one wineglass peach water. Cream the 
butter ; rub in the flour very lightly. Use granulated 
sugar to roll them in instead of flour. They are better 
when made a few hours before baking- ; in winter, can be 
made the evening- before. Mrs. H. L. Johnston. 

SUGAR CAKES. 

Five eggs, one lb. sugar, one-half lb. butter, as little 
flour as possible to mix pretty stiff, one wineglass of 
rose water (three tbsp.). Miss Mary Johnston. 

TAYLOR CAKES. 

One large c. butter, one c. brown sugar, three eggs, 
one pt. molasses, one-half pt. water, one tbsp. ginger, 
one tbsp. soda, two lbs. flour. Drop on greased pans. 

Mrs. E. M. Ferguson. 

SAND TARTS. 

One lb. brown sugar, one-half lb. butter, three eggs, 
one-half c. sour milk, one tsp. of soda dissolved in the 
milk and added the last thing. Work butter and sugar 
together ; add lightly beaten yolks of the egg, then one 
and one-quarter lb. of flour, good weight, and sift after 
weighing. Flour your board well and roll very thin. Cut 
in small shapes, any you may desire. Beat whites of eggs 
very light and wash over the cakes. Mix white sugar and 
cinnamon together and put on. Bake in an even oven. 

Mrs. Wm. H. Singer, Jr. 



CAKE. 151 

DROP CAKES. 

These cakes must be served fresh from the oven, 
sprinkled with powdered sugar. One c. pulverized sugar, 
one-half c butter, two eggs, one-half c. milk, two tsp. 
vanilla, one and one-half c. flour, two tsp. baking- powder 
sifted in the flour. Drop medium sized spoonfuls a little 
distance apart on buttered pans and bake in quick oven. 

Mrs. Wm. R. Blair. 

CREAM DROP CAKES. 

Two c. sweet cream, two c. sugar, two eggs, one-half 
tsp. soda, enough flour to drop nicely. Flavor to taste. 

Mrs. J. B. Washington. 

COCOANTJT DROP CAKES- 

Cream well together one-half c. of butter and one c of 
sugar, add the beaten yolks of two eggs, then alternate- 
ly, one-third of a c. of milk and two c. of sifted flour. 
Beat well until smooth, add one scant tsp. of vanilla, 
one quarter of a tsp. of salt, one heaping c. of grated 
cocoanut, the stiffly whipped whites of the eggs and one 
heaping tsp. of baking powder. Beat for a moment and 
drop by the spoonful on well-greased pans. Flours 
vary so much that it may be necessary to add one or two 
spoonfuls more than the receipt calls for to keep them 
in shape. When baked and cold put away in a stone jar. 

DROP GINGER CAKES- 

One c. of lard and butter mixed, one c. Orleans molasses, 
three eggs well beaten together, one c. of sour milk, one 
c. of brown sugar, one tsp. of salt, one tbsp. of ginger, 
cloves aud cinnamon, one large tbsp. of soda dissolved in 



152 CAKE. 

boiling water and flour enough to make a stiff batter, 
drop on tins and bake. (Do not melt lard or butter.) 

Mrs. Wilbert Frank. 

DOUGHNUTS. 
Dissolve one and one-half c. granulated sugar in one c. 
milk. To this add three well beaten eggs,' four tbsp. of 
melted butter, one-half a nutmeg, and flour enough to roll 
out nicely. Be careful not to have it too stiff. About a 
qt. of flour to three tsp. of baking powder will do. Cut 
out and fry in boiling-lard. The lard must more than cover 
them when raised. Sprinkle with pulvarized sugar mixed 
with nutmeg. Mixing the sugar with the milk prevents 
the dough from soaking grease and avoids the use of a 
great deal of flour in working with the ; dough. It makes 
the cakes puffy and delicate. 

Mrs. Alexander B. Shefiftard. 

NUT CAKES. 
One lb. sugar, one lb. nuts, whites of six eggs. Beat 
sugar and eggs together until light ; then add nuts. 
Drop on greased pans. Bake in a moderate oven. 

Mrs. Channcey F. Black. 

HICKORY NUT MACAROONS. 
White of one egg well beaten, add one e. sugar and 
beat thoroughly, one c. nut meats chopped fine; make 
into balls size of large hickorynut ; roll in flour and drop 
on buttered pans, and bake in moderate oven. 

Dillie Hays. 



CAKE. 153 



154 CAKE. 



CAKE. 155 



156 CAKE. 



BEVERAGES 



COFFEE. 

Mix coffee in the proportion of one-third Java, one- 
third Mocha, one-third Lag-uyra. Gilmore Hoffman. 

FRENCH COFFEE. 

Two parts Mocha coffee carefully roasted and ground, 
one part best Government Java, roasted and ground. To 
every three tbsp. of ground coffee, one tsp. of chicory, 
and make the coffee as usual. Then when you put the 
milk on to boil put in a large pinch of pearl barley and 
strain the milk after it is boiled. 

Mrs. Burns {on board Scotia.) 

BOILED COFFEE. 

One heaping- tbsp. coffee to one c. boiling- water. 
Measure the ground coffee, moisten it with a little cold 
water and add the shell of an eg-g- and a little of the 
white. Too much white of eg-g- weakens the coffee. Put 
the mixture into a heated coffee pot and pour on the 
freshly boiled water. Boil for five m. , add one-fourth c. 
cold water and remove to a cooler part of the range. 
After standing a few m. it is ready to serve. Coffee is 
improved by re-heating just before serving-. 



158 BEVERAGES. 

FILTERED COFFEE. 
One heaping- tbsp. coffee to one c. boiling- water. The 
coffee, finely ground, is put into the upper part of a 
French coffee-pot which has been heated and the boiling- 
water poured throug-fi it. The coffee-pot must be kept 
in a warm place while the coffee is being- made. 

TEA. 
One tsp. tea to one c. freshly boiled water. Heat the 
teapot ; place tea in teapot ; pour freshly boiled water 
over it, and steep a few m. 

ICED TEA. 
One large pot of Heno Tea, very strong-. Sweeten to 
taste, and add the juice of six lemons, with plenty of 
crushed ice. Put a few slices of lemon in the pitcher 
when ready to serve. Jane. 

CHOCOLATE. 

To every half lb. of Maillard's double vanilla choco- 
late use one and one-half c. of hot water and three c. of 
milk. Break the chocolate into small pieces, put it in 
saucepan and pour over it the hot water. Set it on the 
back of rang-e to dissolve. When ready to serve add the 
milk and stir constantly until it boils and thickens. 

Each half lb. cake is divided into six cakes and will 
make six c. of chocolate. Mrs. Byron H. Painter. 

CHOCOLATE. 

To each paper Maillard's chocolate (broken into small 
pieces) add one and one-half coffee c. water. Let stand 
to soften and dissolve, then add three coffee c. of milk, 
put on the fire and allow to boil for ten m. stirring- every 
now and then. Mrs. John W. Chalfant. 



BEVERAGES. 159 

TO PREPARE CHOCOLATE. 
Each one-half lb. is divided into six pieces. Each 
piece is the quantity for one c. Take a tin pan and pour 
in one-half a glass of warm water ; break the chocolate 
in small pieces and let it dissolve in the water, stirring 
constantly. When dissolved mix with a c. of warm milk 
and stir again over the fire until it boils three or four m. 
Then the chocolate is done and perfect. It is very neces- 
sary that it should boil to be good. Henry Maillard. 

INDIAN LEMONADE. 
Pare two oranges and two lemons as thin as possible, 
and steep them for four h. in one qt. hot water. Boil 
one and one-fourth lb. loaf sugar in three pts. of water. 
Skim it, and add to the two liquors the juice of six 
oranges and twelve lemons. Strain through a jelly bag 
and serve ice cold. Mrs. J. B. Washington. 

PUNCH. 
One-half tumbler Jamaica rum, one-half tumbler 
brandy, one tumbler sugar, three tumblers water, one 
lemon. To be well iced. Mr. Travers. 

PHILADELPHIA FISH HOUSE PUNCH. 
One pt. brand} T , two pts. rum, and a wineglass peach 
brandy. To the three pts. of liquor add nine pts. water, 
one pt. lemon juice, and two lbs. white sugar. Ice well 
before using. One lb. ice is equal to one pt. of water. 
Enough for twenty-five persons. Mrs. Peters. 

THE MANSION HOUSE LOVING CUP— Sent Me By 
the Lady Mayoress. 

Take one bottle Port wine, one bottle Claret, one 
bottle Madeira, two wineglasses of Curacao. Put all 



160. BEVERAGES. 

into a jug ; then one oz. of cloves, one oz. of cinnamon, 
one-half oz. of nutmeg-, ground together, boiled in a pt. 
of water for a quarter of an h. ; then strain the water 
through a fine linen cloth and mix all tog-ether. Bottle 
the same and ice it. Mrs. H. L. Johnston. 

TEA PUNCH. 

One qt. sherry wine, one and one-fourth lb. cut sug-ar, 
six lemons, one c. green tea (Gunpowder tea) as strong 
as lye. Peel the lemons and pour the hot tea over the 
rinds. Pour the lemon juice over the sug-ar. After the 
tea is cold strain it from the rind and pour over the 
lemon and sug-ar, add the wine, strain ag-ain and pour 
over fine crushed ice. Mrs. Keyser. 

APPLE TODDY. 

Six apples, one-half pt. rum, one qt. whiskey and boil- 
ing- water and sug-ar added to taste. 

Mrs. Carroll Winchester. 

APPLE TOD. 

One red streaked apple roasted on a china plate before 
a slow fire. Put it into a tumbler, mash well and add 
one glass good brandy. Let stand twelve hours then 
add two wineglasses of water, a little nutmeg and a 
spoonful of sugar. Mrs. Perine. 

EGG NOGG. 

To every egg a wineglass of brandy a tbsp. of 
granulated sugar and a tumbler of cream (these are the 
proper proportions). To every twelve yolks, three whites, 
beat up very light separately, mix them together and 
beat again as if for a pudding ; then add the sugar and 



BEVERAGES. 161 

beat ag-ain ; then add the brandy gradually, stirring- all 
the time ; then stir in by degrees the cream. Flavor, if 
you choose, with a little rum and peach brandy. 

Mrs. Oivings Hoffman. 

EGG NOGG- 

Five qts. of cream, eight tumblers of brandy, sixty 
eg-g-s, five lb. white sug-ar. Beat the yolks and sug-ar 
tog-ether, add the brandy by degrees, and lastly the 
cream. Mrs. Joseph White. 

EGG NOGG. 

Fourteen wineglasses brandy, seven of Jamaica spirits, 
mix and set aside. Beat the yolks of twenty eg-g-s with 
twenty tbsp. sug-ar, and pour in gradually the mixed 
liquors. Beat the whites with two tbsp. sug-ar very lig-ht 
and mix half of this into the yolks and liquor. Pour in 
slowly two qts. cream and put the other whites of the 
eg-g-s on top. Maryland Club. 

EGG NOGG. 

One pt. brandy, one-half pt. old rum, two qts. cream, 
one doz. eg-g-s and one lb. powdered loaf sug-ar. 

Mrs. Carroll Winchester. 

HOOK CUP. 

Place three pieces of loaf sugar, a few torn leaves of 
fresh mint and the juice and thinly 7 pared rind of a 
lemon in a two qt. glass pitcher. Fill the pitcher to the 
top with finely crushed ice and pour over the whole one 
qt. white wine. Stir well, place a bunch of mint in the 
top of the pitcher and allow to stand for a few m. before 
serving-. Major Burbank. 



162 BEVERAGES. 

MULLED WINE. 

Into a saucepan put one tbsp. of white cloves, one tsp. 
of whole allspice, a two-inch stick of cinnamon and one 
pt. of boiling- water. Cover closely and simmer until 
reduced one-half. Strain, add one-half of a c. of sug-ar 
and one pt. of claret, reheat almost to the boiling- point 
and serve. 

MULLED WINE 

One qt. of Sherry or Madeira wine, half a tea c 
of whole allspice (tied up in a net bag- ). Put half the 
wine and all of the water and allspice on to boil. Beat 
the yellows of seven eg-g-s with a lb. of sug-ar and the 
remaining- wine. When the water, wine and allspice has 
boiled for five m., pour it over the sug-ar, etc., and beat 
hard. Pour all back into the kettle and let it nearly 
boil ag-ain, stirring- constantly. Have the whites beaten 
to a stiff froth, and pour all tog-ether into your punch 
bowl or pitcher, and add a larg-e tumblerful of cream, 
and the same of brandy. Serve at once. 

Mrs. A, E. W. Painter. 

FROM LONG'S HOTEL, LONDON. 
Cider Cup. 

One bottle of cider (one qt.), one bottle seltzer, one 
and one-half liqueur glasses of brandy, one-half liqueur 
g-lass of curacao, four drops of Maraschino, ice, two 
slices of lemon, burridge or cucumber peel, one dessert 
spoon of castor sugar. 

Put ice first always ; then burridge and lemon ; then 
liqueurs and sugar ; then the cider, and last seltzer. 



BEVERAGES. 163 

Hock Cup. 

Substitute hock for cider and use two dessert spoons 
of sug-ar. 

Claret Cup. 
Same as hock cup — use claret instead of hock. 

Champagne Cup. 

One bottle of champagne, one liqueur glass of brandy, 
one liqueur glass of curacao, one-fourth liqueur glass of 
Maraschino, one bottle of seltzer, ice, burridg-e or cucum- 
ber peel, two slices of lemon peel. 

Mr. Douglas Stewart. 

CIDER CUP. 

One qt. cider, one-third tumbler brandy, one-third 
tumbler sherry, one qt. Apollionaris, one can of pine- 
apple. Add syrup and loaf sug-ar if not sweet enough. 
Sliced orang-es and lemons to suit the taste 

Mrs. Horace G. Dravo. 

MINT JULEP. 
Place a piece of sugar and a few torn leaves of mint in 
a tall glass and add one tbsp. water, or barely enough to 
dissolve the sugar. Then rill the glass to the top, pack- 
ing it tight", with fine crushed ice. Last, pour in as much 
whisky as the ice will allow and stir in the center for 
several m. with a silver fork. This will cause a thick 
frost to form on the outside of the glass. 

Mrs. A. P. Burgwin. 

CHERRY CORDIAL. 

Stone the best of cherries (May Dukes or English 
Morellos) and let them remain over night in the refriger- 



164 BEVERAGES. 

ator. Next morning strain, and to every qt. of juice al- 
low two lbs. of coarse granulated sugar and a qt. of good 
California brandy. Add the sugar to the juice and stir 
until thoroughly dissolved, then add the brandy and 
strain again. Bottle and seal up. 

Mrs. Byron H. Painter. 

BLACKBERRY WINE. 

To every gal. of berries previously mashed, add one 
qt. soft water. After a thorough fermentation dip off 
the clear juice and press seeds, etc. To every gal. juice 
add two and one-half lbs. white coffee sugar, put into 
barrels, cover bung holes with coarse wire gauze and 
after the second fermentation has taken place draw off 
and filter through flannel or gauze. Place in barrels 
and put in the bungs. The oftener it is filtered the 
purer and better it will be. In making large quantities 
a cider press would be very useful. 

Mrs. J. B. Washington. 

GINGER BEER. 

Two lbs. loaf sugar, one and one-half oz. ginger — 
bruised, three lemons, juice and peel, two gals, boiling 
water poured over it. When luke warm add, two tbsp. 
yeast with the whites of two eggs well whipped. Cover 
with a heavy blanket. The next day skim and bottle. 

Mrs. J. B. Washington. 



BEVERAGES. 165 



166 AVERAGES. 



BEVERAGES. 167 



168 BEVERAGES. 



PRESERVES AND PICKLES 



QUINCE JELLY. 

Wash and wipe the quinces, cut them in pieces, using 
cores and all. Cover them with water, and boil until 
very soft. Mash and strain them. To every pt. of juice, 
put a lb. of sugar, and let it boil till it forms a jelly, 
say one-half an h., but always try by cooling in a 
spoon until it leaves the spoon in a mass. If you wish 
to preserve the quinces or put them in pear butter, the 
cores and skins make good jelly. Mrs. I. Hager. 

CURRANT JELLY. 

Put currants, stems and all, into a crock ; pound them 
with a potato masher, and then strain them through a 
bag. Put two or four pts. of juice in a kettle, and let it 
boil twenty m. (the less juice that is put on at a time 
the more delicate the jelly). Stir in two or four lbs. of 
sugar (one lb. to one pt.) just long' enough to dissolve it, 
and pour into cups. If left am. too long on the fire the 
jelly will be thick like custard. Mrs. I. Hager. 

CONSERVES. 

To six lbs. of ripe fruit allow two lbs. of sugar, one qt. 
of water. Put all in a kettle together ; boil until per- 



170 PRESERVES AND PICKLES. 

fectly soft, then take out the fruit, spread on dishes and 
sun for two days. Then put the fruit again in the kettle 
with the same syrup and let boil. Spread again on dishes 
arid expose to the sun and air till perfectly dry and pack 
away in sugar. The fruit should be turned frequently 
(and the dishes changed) while drying. 

Miss Emily Upshur Johnston. 

TO PRESERVE STRAWBERRIES. 

Weigh the strawberries and take their weight in sugar ; 
put them into the kettle together, no water, or not more 
than a wineglass full, and let them boil up well. Pour 
them into a bowl and let them stand until the next day. 
Give them another boil, and perhaps that will do. If not 
clear boil them a third time. Mrs. Johnston. 

PEAR BUTTER. 

Our kettle holds a little more than one and one-half 
bushels. A little over one bushel pears and less than one- 
half bushel of quinces (the right proportion for a large 
kettle is one-half bushel quinces to two and one-half 
bushel pears), twenty lbs. sugar, one oz. ground cinna- 
mon, one-half oz. ground cloves. Mrs. Schroedcr. 

ORANGE MARMALADE. 

Cover one doz. seedless oranges with water and boil 
until skin is soft enough to easily insert the head of a pin. 
When cool, thinly slice the peel and shred the pulp in 
small pieces. To every lb. of iruit add two lbs. granu- 
lated sugar, one-half pt. water in which oranges were 
boiled and the juice of three large or four small lemons. 



PRESERVES AND PICKLES. 171 

Boil this mixture for about an h., or until thick. This 
quantity of fruit makes about eig-ht full pts. of marma- 
lade. Mis. John Hampton. 

GINGER PEARS. 
Eig-ht lbs. of pears cut in small cubes, eig-ht lbs. of 
sug-ar, one lb. of green g-ing-er root, four lemons cut in 
small pieces. Cook pears, sug-ar and g-ing-er tog-ether 
slowly with very little water, when partly done add 
lemons and cook until clear and tender, let simmer until 
brown. M?s. John W. Chalfant. 

SPICED CURRANTS. 
Five lbs. currants, weig-hed after being- stemmed, four 
and one-half lbs. white sug-ar, two lemons, rind and all 
chopped fine, one tbsp. cloves, two tbsp. cinnamon, one 
c vineg-ar. Boil slowly two h. until the consistency of 
apple butter. Mrs. J. B. Washington. 

BRANDIED PEACHES. 
Pare your peaches and then weig-h them, taking- half 
their weig-ht in sug-ar. Make syrup in the proportion of 
four lbs. of granulated sug-ar to one pt. of water. Boil 
the syrup and skim until perfectly clear. Place the 
peaches in the syrup and allow them to cook until they 
crack open on the sides, then take them out and allow 
the syrup to cook until it becomes quite thick. When 
cold add one pt. of brandy or rum to one pt. of syrup. 
Mix well and pour over your peaches which have been 
placed in glass jars. Mrs. H. P. Allen. 

BRANDIED PEACHES 
To every lb. of pared peaches allow three-fourths lb. 
of sug-ar. Make a rich syrup, put in the peaches and 



172 PRESERVES AND PICKLES. 

cook until tender. Take them out and drop them in the 
brandy. Boil the syrup until thick and use half brandy 
and half syrup to pour over your peaches. 

Miss Donaldson. 

CUCUMBER PICKLE. 

Six doz. cucumbers, one lb. mustard, one-fourth pk. 
onions, one lb. mustard seed, six red peppers, one tbsp. 
celery seed, six sticks horseradish, two lbs. brown sugar, 
three qts. and one pt. vinegar. 

Pare and slice the cucumbers and salt them, allowing 
them to remain in the salt over night. Next morning 
drain dry and add the cut up pepper and horseradish, 
and mix in the mustard seed and celery seed. Put two 
qts. and one pt. of the vinegar on in the kettle, and 
when it is boiling, add the sugar and then the mustard, 
which has been well mixed with the other qt. of vinegar. 
Cook this until very thick, and then add all the other in- 
gredients, and cook until all is very thick. Excellent 
pickle. Mrs. Albert H. Childs. 

GREEN TOMATO PICKLE. 
Slice one-half bushel green tomatoes, twenty-four 
large onions, sprinkle with salt, and let drain in basket 
all night. Squeeze out, put into a kettle, cover with 
vinegar, and boil twenty m. Let stand in this vinegar 
till next day. Squeeze out, put into a kettle, cover with 
fresh vinegar, and add two lbs. sugar, one-half lb. white 
mustard seed, one-fourth lb. black mustard seed, one 
small box mustard, seventeen cloves, one oz. each of 
allspice, mace, white pepper corns, celery seed and two 
oz. tumeric. Boil until just a little tender. When cold, 
add one pt. olive oil, one c. mustard sauce. 

M?'s. J. B. Washington. 



PRESERVES AND PICKLES. 173 

WALNUT PICKLES. 

Walnuts (English) for pickling- must be gathered be- 
fore the 20th of June, when you can stick a pin through 
them, put them in strong salt and water until they turn 
black, Boil good cider vinegar with spices and pepper 
and throw the walnuts in the boiling vinegar. Not good 
for a year after made. Mrs. Nicholson. 

MARTINA PICKLES. 

Put tender martinas in a strong brine for one week. 
Take them out, drain them, and put in cold vinegar 
leaving them for two weeks. To one gal. vinegar put 
three lbs. brown sugar, one-half a c. of allspice, one-half 
c. of pounded cloves and one-half c. of black pepper, two 
tbsp. of celery seed, three pods of red pepper. Pound 
them all together, boil them in the vinegar, and pour it 
over the martinas. Scraped horseradish is an improve- 
ment, if added. Mrs. Brichhead. 

MANGOE PICKLES. 

Take a doz. small green mangoes, cut them in half, 
remove the seeds, and cover with brine strong enough to 
bear an egg. Leave them in the brine for one week, 
then pare them thinly and put over a slow fire in a kettle 
of water lined with grape leaves. Simmer until they are 
moderately soft, then take from the fire and when cool 
fill with the following preparation : 

Filling- for One Dozen Mangoes. 

One lb. white mustard seed, washed and swelled, two 

pts. horse radish, one bottle salad oil, one pt. brown 

sugar, one-half c. celery seed, a few small onions chopped, 

a little mace, nutmeg, cinnanon and cloves. When this 



174 PRESERVES AND PICKLES. 

is all mixed thoroughly, use it to stuff the mangoes. Place 
them in a stone jar and pour over them boiling- vinegar 
in which some brown sugar has been dissolved. Tie up 
closely and put away. These pickles are not good until 
a year after making. "Friendship Hill" 

SWEET PICKLE. 

Seven lbs. cucumbers, one qt. vinegar, two and one-half 
lbs. sugar, one and one-half oz. each of mace, cinnamon, 
cloves and ginger. Scald with boiling vinegar three 
times. Prepare medium sized cucumbers, soak in strong 
brine one week and scald them three mornings with one- 
half vinegar and half water, alum the size of a cherry. 
Cut the cucumbers in quarters. Mrs. Cooper. 

WATERMELON PICKLE. 

Take the rind of one good sized melon and put in salt 
water over night. Then pare off the green outer rind and 
the pink soft part and cut in small squares or strips. 
Stick a few cloves in each piece and cook in the follow- 
ing mixture, after it has come to the boiling point, for 
half an h. or forty-five m. : One qt. best cider vinegar, 
three qts. brown sugar, a little mace, stick cinnamon, 
cloves, white ginger root and allspice. It is an improve- 
ment to add two sliced lemons when the melon rind is put 
into the syrup. Mary C. Sfteer. 

SWEET PICKLED CANTALOUPE 

Take a fine large cantaloupe, not quite ripe enough to 
eat ; pare and cut in slices about an inch thick. Just 
cover with vinegar for twenty-four h., then pour off and 
measure the vinegar, leaving out one qt. To what re- 
mains add three lbs. brown sugar to each qt. and cinna- 



PRESERVES AND PICKLES. 175 

mon, cloves and mace to taste. Put on the fire in a 
kettle and when it boils add the melon. Cook about 
one-half an h. until it looks clear. It will be ready for 
use in two or three weeks. Mrs. Keyser. 

PICKLED OYSTERS. 

One qt. oysters, one tbsp. salt, put into sl> preserving- 
kettle and boil about ten m., until the gills turn up. 
Skim them well. Take out the oysters, put into a colan- 
der and run cold water on them for fifteen m. Add to the 
liquor one-half as much vinegar as there is liquor, a few 
cloves, allspice, white peppercorns, a blade of mace ; 
boil and pour over oysters. Mrs. Keyser. 

TOMATO CATSUP. 

Select ripe tomatoes and mash with the hands to extract 
all the juice. Let all come to a boil and then strain 
through a sieve. To every two g-als. of juice add six tbsp. 
salt, three even tbsp. black pepper, four even tbsp. mus- 
tard, one tbsp. each of cayenne pepper, ground allspice 
and ground cloves, the latter two in a bag - , one qt. strong- 
cider vineg-ar, one lb. brown sug-ar. Boil down until 
thick and smooth. Mrs. J. B. Washington. 

CHILI SAUCE. 

Pour doz. ripe tomatoes, ten green peppers and twelve 
white onions chopped fine. Add eig-ht tbsp. salt, twelve 
tbsp. brown sugar and four c. strong cider vinegar. Boil 
three h. and add just before taking off one-half oz. 
celery seed. ■ Mrs. J. W. Washington. 



176 PRESERVES AND PICKLES. 

TOMATO SAUCE. 

Slice, sprinkle and let drain in a basket all night one 
pk. tomatoes and twelve large onions. Then add one lb. 
sugar, one-quarter lb. white mustard seed, one small box 
mustard, one oz. each of mace, cloves and pepper, two oz. 
celery seed. Cover all with strong vinegar and cook until 
tender. Mrs. McKenzie. 



PRESERVES AND PICKLES. 177 



178 PRESERVES AND PICKLES. 



PRESERVES AND PICKLES. 179 



180 PRESERVES AND PICKLES. 



CANDY 



CHOCOLATE CARAMELS. 

One lb. brown sugar, one-fourth lb. chocolate (four 
oz.)» one-half c. cream, one-half c. butter, one-half c. 
molasses, one tbsp. vanilla, one c. chopped nuts. Cook 
all together except the vanilla and the nuts. When the 
temperature is 254° Fahr., remove from the range, add 
vanilla and nuts and pour into shallow pans which have 
been well buttered. If too soft add a little milk and 
cook again to same temperature. This may be done 
several times if there is trouble getting them hard. 

CHOCOLATE CARAMELS. 

Two c. brown sugar, one c. molasses, one-half c. milk, 
piece of butter the size of an egg. To this quantity use 
one package Maillard's or German sweet chocolate and 
one tbsp. vanilla. Boil about half an h. 

CHOCOLATE CARAMELS. 

One-half lb. Baker's chocolate, one c. rich milk or 
cream, one-fourth lb. butter, one and one-half lb. sugar, 
one-half tbsp. vanilla. The only way to tell when the 
caramels are done is by placing a little of the candy on a 
saucer and stirring with a fork — when it creams and 



182 CANDY. 

becomes firm it must be taken from the stove immediately 
and poured onto a large well buttered meat platter and 
stirred vigorously with a fork until it thickens and 
becomes firm. Cut in squares before it is cold. 

Mrs. J. L Dawson Speer. 

TAFFY. 

One qt. Orleans molasses, one c. white sugar, one tbsp. 
butter, one tbsp. vinegar. Boil all together and try in 
water to see when it is done. Just before taking from the 
stove add a small one-half tsp. soda. 

WHITE TAFFY. 

Two lbs. white sugar, enougm water to melt it, one 
tbsp. butter, one tbsp. vinegar, one tbsp. vanilla, one 
tsp. cream tartar ; put all in at once except vanilla. Do 
not stir while boiling. Emma F. Peterson. 

BVERTON TAFFY. 

One lb. of white sugar, one c. of cold water, one oz. of 
butter; add one tbsp. of vinegar; when it boils twenty 
m., add one dessert spoonful of vanilla and pour in but- 
tered plates. " Cloud Capped" 

ALMOND CANDY 

One lb. maple sugar, one pt. cream. When the prep- 
aration comes to a boil add one lb. blanched almonds. 

Miss J. McC. Taylor. 

PEANUT CANDY. 

One c. granulated sugar, one c rolled peanuts. The 
nuts are prepared by chopping, by rolling with a wooden 
pin or by putting through the meat chopper. Warm the 



CANDY. 183 

sugar in a pan in the oven. Put it into a heated French 
pan. When it has melted remove to the back of the 
range and add the peanuts, mixing- them thoroughly 
with the melted sugar. Spread in a tin and press into 
shape with knives. The tin does not need greasing-. 
Cut into bars. The candy hardens immediately. 

TOFFEE. 

One lb. brown sug-ar, one-half c. butter, one lemon or 
four tbsp. vineg-ar, English walnuts. Heat the sug-ar, 
butter and acid over moderate heat. When the mixture 
bubbles, stop stirring-, and cook to 270° Fahr. Pour it 
over the nuts, which have been put on well buttered 
pans. It hardens in a few minutes. 

COOOANUT BAR. 

Four c. sug-ar, one c. water, one-half tsp cream of 
tartar, one-fourth lb. cocoanut. Stir the sug-ar, water 
and cream of tartar together until the sugar is dissolved. 
As soon as the mixture bubbles, cook without stirring 
until it reaches 238° Fahr. Remove immediately from 
the range. Cool (but not in a very cold place) ; then 
beat until it thickens, and add the cocoanut. Desiccated 
cocoanut may be used. Spread on buttered pans. Cool, 
but not in cold place, as cold hardens the top. It should 
be soft and creamy. Cut into bars. 

MARSHMALLOWS. 

Dissolve a half lb. of gum arabic in one pt. of water ; 
strain and add half a lb. of white sugar. Place over the 
fire, stirring constantly until the syrup is dissolved and 
cooked to the consistency of honey ; take from the fire, 



184 CANDY. 

add gradually to the whites of four eg-gs well beaten ; 
stir the mixture until it is somewhat thin, and does not 
adhere to the fing-ers. Flavor to taste ; pour into a tin 
slightly dusted with powdered starch ; put in a warm 
place, and when firm enoug-h cut in small squares. 



CANDY. 185 



186 CANDY. 



CANDY. 187 



188 CANDY. 



MISCELLANEOUS. 



RECEIPT FOR MAKING COLOGNE. 

Oil of berg-amot, two drachms; oil of lemon, one drachm; 
oil of neroli, twenty drops ; oil of orig-anum, six drops ; oil 
of rosemary, twenty drops ; alcohol, triple distilled, one 
pt. ; orange-flower water, one oz. 

Mrs. H. B. Wilkins. 

FOR CHAPPED HANDS. 

Six oz. of witch-hazel, one oz. of bay -rum, one-half 
oz. spirits of camphor, one-half oz. of g-lycerine. 

From "The Country Gentleman-'' 1 

POT-POURRI.— Old Fashioned June Roses. 

Gather the roses quite dry, pull them from their stalks, 
leaving- out all wet or decayed leaves; put with them a 
small quantity of lavender and orang-e flowers. Lay 
them in a gdazed jar in thick layers, strew freely with 
bag' salt between each layer, pressing- them down with 
the hand. Put away with a cover on, and let remain 
two weeks. At the end of that time pour off any liquor 
and press the leaves with the hands, break in pieces, 
g-etting- all moisture out. Then prepare the following- 



190 MISCELLANEOUS. 

mixture: one ounce each cloves, mace, cinnamon, gum 
benzoine, orris root, sliced sandalwood, a small quantity 
of musk. Mix all this with the rose leaves, put in ajar, 
stirring frequently. Mrs. Horace G. Dravo. 

TO STEAM VELVET 

Steam velvet bj wetting- thoroughly on the wrong side 
and pass the wrong side over a very hot iron quickly. 

TO REMOVE MILDEW— No. 1. 

One-fourth lb. chloride of lime in two gals, of water. 
Let it stand one h. and pour off and strain. Put the 
clothes in and let them stand two h., then wash well. 
(This I like best, and have used frequently; No. 2 I 
keep for stains.) Mrs. I. Hager. 

TO TAKE OUT MILDEW— No. 2. 

Take one-half lb. chloride of lime, powder it and put 
on it two qts. cold water. Stir it well and then let it 
settle. Pour off the liquid and strain and bottle it, cork 
tightly. Cover the stains or mildew with the liquid. It 
can remain on several days without injury, and may then 
be washed out. Mrs. I. Hager. 

BENZINE CLEANING FLUID. 

One drachm sulphuric ether, one drachm chloroform, 
two drachms alcohol mixed with one drachm oil of winter- 
green, one qt. deodorized benzine. 

Mrs. Byron H. Painter. 

CLEANING COMPOUND. 

One-half oz. alcohol, one-fourth oz. white castile soap, 
one-half oz. sulphuric ether, one-fourth lb. aqua 



MISCELLANEOUS. 191 

ammonia, one-half oz. glycerine. Dissolve soap in one 
pt. soft water, then add two qts. more water and the 
other ingredients and bottle for use. 

Mrs . McKen n a n . 



CLEANING FLUID. 

Will remove all grease spots from clothes. Three oz. 
Williams' shaving soap, two oz. ammonia, one oz. salt- 
petre and enougm water to make one gal. in all. 

L. W. Washington. 

TO CLEAN CARPETS AND WOOLENS. 

Four oz. aqua ammonia, one oz. sulphuric ether, one 
oz. glycerine, one oz. alcohol, and four oz. Castile soap. 
Shave the soap. Pour over it one qt. tepid water. 
Keep on the fire until dissolved, then add three qts. tepid 
water. When this cools, add the other ingredients, and 
bottle, corking tightly. Rub on with a sponge, and wipe 
with a clean cloth. 

For carpets, mix with a little more water ; scrub, and 
rub with a dry cloth. Mrs. J. B. Washington. 

ENGLISH RECIPE FOR CLEANING WALL PAPER. 

Sufficient flour to make three loaves of bread. One- 
half wheat flour and one-half rye flour ; one tbsp. salt, 
two tbsp. pulverized alum, some washing blue, one cake 
3'east. Raise' as for bread, and bake one h. While 
warm, cut off the crust and put into a large bowl and 
pour over it one c. water. Knead into a stiff dough, 
like putty. Squeeze into balls and rub paper in one 
direction. Mrs. J. B. Washington. 



192 MISCELLANEOUS. 

TO MAKE LYE. 

Fill your lye hopper with good ashes, four weeks be- 
fore you make jour soap. Throw into it a bucket or 
two of water, every two or three days, and when you 
make your lye pour in boiling- water until you make it 
strong- enoug-h to bear an eg-g\ 

TO MAKE HARD SOAP. 

To clarify the fat put the grease into a kettle of cold 
water ; after it has boiled run it throug-h a coarse cloth 
and set aside to cool. The fat will settle in a cake. Put 
into a pot that will hold twelve gals., twelve lbs. of fat 
(always a lb. of fat to a gal. of water), and let it get 
boiling hot ; add to it two gals, strong lye. When it 
again becomes boiling hot put in two gals. more. After 
that let it boil as quickly as possible, stirring it all the 
time, and feeding it with lye as it begins to boil over, 
until the pot is nearly full. When there is no more 
grease, and it seems well incorporated, the soap is done.. 
Then stir into the twelve gals, about three pts. salt until 
it mixes well, it will take about a quarter of an h. 

TO MAKE SOFT SOAP 

Allow sixteen lbs. grease and sixteen lbs. potash for a 
barrel of soap. The grease should be good, neither 
mouldy nor wormy. The potash should be the color of 
pumice stone. That which is red makes dark soap. Cut 
grease into pieces of about one or two oz. and put it into 
a tight barrel with the potash. Then pour in two pail- 
fuls of rain or spring water. The soap will be soonest 
made by heating the water, but it is just as sure to be 
good if made with cold water. Add one-half pailful of 



MISCELLANEOUS. 193 

water every day until the barrel is one-half full, stirring- 
it well each day. A long- stick with a cross-piece at the 
lower end is the best for this purpose When the barrel 
is one-half full, add no more water for a week or ten da}^s, 
but continue to stir daily; after that continue to add a 
pailful every day until the barrel is full. It is best to 
keep soap three or four months before using-. Soft soap 
made of clear grease and g-ood potash is of a lig-ht nan- 
keen color and is better for washing- flannels and white 
clothes than any other. 

TO RENDER MUTTON SUET. 

Take the kidney-fat of suet, cut it in small pieces, and 
put it into a saucepan, with about one tbsp. water to 
keep it from burning-. When the fat separates from the 
cracklings, strain it into a dish with one-half c. milk. 
Let it stand until the next day, then take it off the milk 
and put it again into the saucepan, with a little more 
milk. When it melts pour in a few drops of rose water, 
and pour it into cups. When cold take it out of the cups 
and the dreg's will be found at the bottom with the milk. 

TO TAKE STAINS OUT OF WHITE CLOTHES 

First apply chloride of soda and if that does not remove 
the stain use oxalic acid dissolved in water. 

TO TAKE OUT INK. 
A mixture of soft soap, tallow, salt and lemon juice. 
First wash out the ink in water, and then, when the 
mixture is hot, lay the ink spot in it. 

TO CLEAN WHITE PAINT. 
Use powdered French chalk and hot water. French 
chalk is the common steatite or soap stone. Use no soap. 



194 MISCELLANEOUS. 

TO SET THE COLORS OF CALICOES. 

A weak solution of alum water will set the colors in 
printed goods of all descriptions. 

Calicoes should be washed in three fresh lathers of the 
best soap, and then in three or four rinsing- waters. 

To set the colors of green, yellow, fawn, maroon, drab 
and stone, throw a handful of salt in the last water. 

To set the color of lilac and purple use strong alum 
water in the last rinsing- water. 

Use soft water whenever possible for washing- calicoes 
and prepare the lather by boiling- the soap in the water. 
Wash the g-oods when the lather is milk warm. It is 
best to have two lathers prepared at once so as to wash 
the material as quickly as possible. Always dry in the 
shade. The day must be a clear one. 



TO WASH FLANNEL. 

This must be done on a clear day and when washed 
must be put out as quickly as possible to dry. Wash in 
a strong- lather of soap and water, as hot as your hands 
can bear. Carry throug-h two or three waters if neces- 
sary and let the last water be a lig-ht lather of soap in- 
stead of clear water, as that will keep the flannel white. 
As soon as it is washed shake it out and hang- in the 
wind and sun to dry as quickly as possible. When nearly 
dry, just to feel a dampness in it, shake, stretch and fold 
it smooth. Put it in a press and let it stay all nig-ht, or 
until sufficiently pressed. Take it out and iron out the 
strings and bindings, but not the flannel, as that would 
turn it yellow. 



MISCELLANEOUS. 195 

TO "WASH BLACK LACE OR NET. 

Half a pt. of spirits of wine, and one tbsp. gum arabic. 
Dip it in this mixture. When nearly dry, iron it care- 
fully. 

TO TAKE SPOTS OUT OF MATTING. 

For a yellow spot or stain on matting-, wash with a 
weak solution of oxalic acid (six cents' worth in one gal. 
water). If too strong, it will turn it white. 

To restore a white spot to the original color, use a 
weak solution of carbonate of soda. 

TO TAKE INK OUT OF CARPETS. 

Cover the spot at once with raw potato scraped to a 
pulp, and renew as often as the paste becomes discolored. 

TO TAKE GREASE OUT OF CARPETS. 

Cover the spot with buckwheat batter prepared for 
baking. 

TO TAKE SPOTS OUT OF MARBLE HEARTHS. 

Pearl ash, fuller's earth and whiting mixed with spirits 
of wine to a paste, and put on the spots. Wash off every 
morning with soap and water, and renew until the spots 
disappear. 

TO CLEAN WHITE MARBLE HEARTHS. 

Rub the marble with grit first and pumice stone after- 
ward. 

TO DRIVE AWAY ANTS. 

The little red ants will leave closets where sea sand is 
sprinkled, or where oyster shells are laid. 

Scatter sprigs of wormwood where black ants are 
troublesome. 



196 MISCELLANEOUS. 

TO KEEP EGGS UNTIL WINTER. 

Place a layer of sawdust or salt in a keg - . Pack the 
eggs closely with the small ends down. Over this anoth- 
er layer of salt or saw dust ; packing- closely between the 
egg-s, where they must not touch ; and so on alternately, 
until the keg- is full. Head it up tig-fitly and turn it from 
end to end every twenty-four h. 

MARKING WITH INDELIBLE INK. 

If you wash the spot on the articles to be marked, with 
a mixture of as much saleratus as a qt. of water will take 
up, and a lump of g*um-arabic, you will rind that the 
marking- will be much easier and will look much better. 

TO CLEAN PRINTS A.ND ENGRAVINGS. 

Wash them with chlorine of different degrees of 
strength, according- to the stain. Chlorine will general- 
ly remove the stain, and have no effect upon the ink vised 
in printing-. Mrs. J. B. Washington. 

KEEPING FURNITURE BRIGHT. 

Wash thoroug-hly with warm soapy water, drying- as 
quickly as possible ; then with a flannel rag- dipped in a 
mixture of two parts linseed to one of kerosene, rub the 
surface thoroug-hly. Let it stand until you have rubbed 
another piece, and then with a perfectly clean piece of 
flannel free from oil, polish until it shines to your taste. 
It will not hurt the daintiest wood and the odor soon 
evaporates. If there is much furniture to be polished 
mix a little at a time. Clean oil and clean rag's make 
much better results. Mrs. J. B. Washington. 



MISCELLANEOUS. 197 

TO KEEP FLOWERS FRESH. 

Put a small quantity of alum in the water in which 
they are placed. This is best done by dissolving- alum 
in hot water and adding- to fresh water in the proportion 
of about one tbsp. to one pt. 

TO PREVENT MOULD ON PRESERVES. 

Mould can be kept off the top of preserves by putting- 
a few drops of glycerine around the edges of the jar 
before screwing on the cover. 

TO TAKE COVERS OFF FRUIT JARS. 

If the fruit jar covers are difficult to remove, invert 
the jar and place it in hot water for a m. or two. You 
will be surprised to find how easily the cover yields to 
a very slight effort. 

SILVER POLISH. 

One lb. Gilder's whiting, three oz. alcohol, one-fourth 
pt. ammonia, one pt. water. 

Mrs. J. B. Washington. 

TO REMOVE RUST FROM KNIVES OR ANY STEEL. 

Cover with sweet oil, then with dry lime on a woolen 
rag, rub them well, afterwards with dry pearl ash in the 
same way. Oil them ag-ain and put them aside. Repeat 
the process, if necessary, for two or three days and the 
rust will entirely disappear. 

To finish off and make them bright mix oil and rotten 
stone and polishthem well. 



198 MISCELLANEOUS. 

TO CLEAN BRASS. 

Clean brass (lamps, fenders, etc.) with rotten stone; 
mix oxalic acid very weak with water and use just 
enoug-h of the mixture to moisten the rotten stone. 

TO CLEAN TINS. 

Clean tins with brick dust and lard and they will be 
beautiful. 

TO TAKE SPOTS OFF GILT. 

To take spots off of gilt. — White of eg-g applied with 
a camel's hair brush. Mrs. H. L. Johnston. 



MISCELLANEOUS. 199 



200 MISCELLANEOUS. 



MISCELLANEOUS. 201 



202 MISCELLANEOUS. 



INDEX. 



SOUPS. 

Beef Tea 3 

Calf's Head Soup 2 

Chestnut Soup 4 

Chicken Curry, with Rice ... 3 

Clam Soup 1 

Clear Soup 1 

Corn Soup 4 

Creen Corn and Tomato Soup 5 

Green Pea Soup 6 

Marrow Balls 6 

Mutton Broth 4 

Okra Soup 1 

Ox Tail Soup 2 

Rice Soup 5 

Rice and Tomato Soup .... 5 

Turkey Soup 3 

FISH. 

Crabs, Soft 12 

Fish a la Creme 15 

Fish Balls 15 

Halibut a la Creme 14 

Little Pigs- in Blankets .... 12 

Lobster a la Newburg .... 13 

Oysters a la Newburg ... 11 

Oysters Fricassee 11 

Oysters on Chafing Dish ... 11 

Oysters Panned 12 

Rock Fish^a la Creme .... 14 

Salmon with Sauce, Dressed . . 15 

Shad Cutlets 13 

Shad Roe 13 



ROLLS, MUFFINS, ETC. 

Baking Powder Biscuit .... 25 

Biscuit, Sherwood 24 

Boston Brown Bread 21 

Bread Cake 27 

Brown Flour Muffins 23 

Buckwheat Cakes 28 

Buttermilk Cakes 27 

Corn Bread 24 

Corn Cakes 28 

Corn Fritters 28 

Corn Fritters •••.... 28 

Corn Muffins 25 

Delicious Corn Bread . . . . 25 

Drop Biscuit 25 

Egg Pone 24 

English Muffins 24 

Fritters 30 

German Pancakes 29 

German Toast 31 

Graham Griddle Cakes .... 30 

Grits Muffins 23 

" Hermitage " Muffins .... 23 

Maryland Biscuit 26 

Milk Toast 31 

Pop Overs 27 

Potato Rolls 21 

Potato Rolls 22 

Rice Cakes 29 

Rice Cakes 29 

Rolls 21 

Rusk 22 

Rusk 23 



204 



INDEX. 



Sally Lunn 31 

Short Bread, Margaret' s Scotch . 26 

Soda Crackers 26 

Turn Overs 22 

Wafers . 26 

Waffles 30 

Waffles, Rice 31 

Waffles, Risen 30 

EGGS AND CHEESE. 

Baked Eggs 37 

Baked Eggs 38 

Cheese Fondue 39 

Cheese Pudding 39 

Cheese Puffs 39 

Cheese Souffle 39 

Eggs a la Martin 37 

Egg Puffs . . ....... 37 

Orange Omelet 38 

Welsh Rarebit 38 

MEATS, ENTREES. 

Canapes, Lorenzo 48 

Calf's Head, Scalloped .... 47 

Calf's Heart, Stuffed 47 

Chicken, To Cook Spring ... 50 

Chicken, Boiled 50 

Chicken, Filling for 50 

Chicken, Jellied ....... 59 

Chicken, Jellied 58 

Chicken Livers 47 

Chicken for Lunch 56 

Chicken with Jelly, Minced . . 58 

Chicken Terrapin 56 

Chicken Croquettes 54 

Croquettes 55 

Croquettes 55 

Croquettes (Meat and Hominy) . 55 

Croquettes, Sweet Potato ... 56 



Chops a la Maintenon .... 48 

Corn Beef 49 

Devilled Dressing ...... 57 

Dutch Pudding . 51 

Frizzled Beef 51 

Frogs' Legs, No. 1 -58 

Frogs' Legs, No. 2 58 

Hamburg Steaks 51 

Hash 52 

Hash, Baked 52 

Hash, Liver ........ 52 

Hash, Turkey ......... 52 

Kidney, Stewed 53 

Liver, Pate of 46 

Liver, Roast Calf's 45 

Liver, Roast Spiced 46 

Marrow on Toast ..... 57 

Mutton Cutlets a la Maintenon. . 48 

Quail, Roast 45 

Rissolles 54 

Sweetbreads . 53 

Sweetbreads, Baked 53 

Terrapin, to Dress 56 

Terrapin, Chicken ... . . 56 

Terrapin, Mock 57 

Turkey Roast 45 

Veal Cutlets, To Cook .... 49 

Veal, Jellied 59 

Veal Loaf 60 

White Puddings. ....... 50 



Bacon — Receipt for Curing 


. . 67 


Cheese Souse 


. . 68 


Cheese Souse, To Make . . 


. . 68 


Cure Hams, To . . 


. . 66 


Curing Hams, Receipt for . 


. . 65 


Curing Hams 


. . 66 


Ham, To Boil and Bake a 


. . 69 



INDEX. 



205 



Ham Patties . . " 70 

Pudding 69 

Roast Pig 69 

VEGETABLES 

Apples, Fried 78 

Asparagus with Eggs 82 

Cauliflower, Escaloped .... 80 

Celery au Jus 81 

Cold Slaw 82 

Cold Slaw . . 82 

Com Pudding 79 

Corn Pudding .79 

Cornlet, Scalloped . .... 80 

Egg Plant, Stuffed 81 

Frijoles 76 

Macaroni 79 

Mushrooms 78 

Okra 76 

Potatoes au Gratin 77 

Potatoes, Glazed Sweet . . 79 

Potatoes, Lyonnaise .... 76 

Potatoes, Stewed 77 

Potatoes, Stuffed 77 

Rice 75 

Rice, To Boil 75 

Squash, To Cook Summer . . 78 

Tomatoes, Broiled .... 80 

SALADS, SALAD DRESSINGS & 
SANDWICHES. 

French Dressing 88 

French Dressing 88 

Mayonnaise Dressing 88 

Mayonnaise Dressing 89 

Salad Dressing, Cooked .... 88 

Tartar Sauce 89 

Tomato Jelly 87 

Tomatoes Stuffed with Sweet- 
breads 87 



Egg Sandwiches 90 

Lemon Sandwiches 90 

Meat Sandwiches 90 

Olive Sandwiches 91 

DESSERTS. 

Apple Compote 108 

Apple Dumplings, Baked . . . 105 

Apple Fritters 116 

Apple Pie 117 

Apple Pudding, Fancy .... 106 

Bananas, Fried 116 

Blanc Mange Ill 

Blanc Mange Ill 

Blanc Mange, Chocolate . .112 

Blanc Mange, Cream Ill 

Blueberry Pudding . . . 107 

Boiled Pudding, Old Fashioned 108 
Bread Pudding ... .106 

Bread and Apple Pudding . . . 106 

Cafe Parfait 98 

Charlotte Russe 112 

Charlotte Russe 113 

Charlotte Russe, Invalid's . . . 113 

Cocoanut Pudding 104 

Cream, Mrs. Shipman's .... 112 

Cream, Velvet .... . . 112 

Cream Tapioca Pudding . . . 104 

Custard, Baked 102 

Custard, Boiled 115 

Custard, Caramel .... 102 

Custard Souffle' 102 

Danish Pudding ' . .103 

Fig Pudding 101 

Frozen Peaches 98 

Frozen Strawberries ...... 98 

Fruit Fritters, Batter for . . . 116 

Ginger Pudding 103 

Huckleberry Pudding 107 



206 



INDEX. 



Ice Cream, Filling for Rich. . . 97 

Ice Cream, Macaroon 98 

Ice Cream, Vanilla 97 

Iced Rice Pudding with Com- 
pote of Oranges 99 

Imperial Pudding 99 

Indian Pudding. .... 105 

Indian Pudding, Boiled .... 108 

Jelly, Boiled Wine 110 

Jelly, Coffee 110 

Jelly from Feet, To make . . . 109 

Jelly, Wine 110 

Jellied Prunes 110 

Lemon Pie 118 

Meringue 115 

Mince Meat ....... 117 

Mince Meat 117 

Oatmeal Pudding 105 

Orange Ice .99 

Peach Pudding 107 

Peach Sponge 114 

Plum Pudding 100 

Plum Pudding 101 

Prune Pudding ....... 104 

Pumpkin Pie 117 

Putnam Thanksgiving Pudding, 

The 103 

Rice Meringue Pudding .... 114 

Roily Poly Pudding 107 

Strawberry Charlotte . . . . 114 

Strawberry Meringue 114 

Strawberry Short Cake . . . .113 

Transparent Pies 118 

Transparent Puddings . . . .119 

Tylers 118 

Washington Pie 119 

SAUCES. 

For Fish. 

Cucumber Sauce 125 

White Sauce 125 



For Meats. 

Brown Sauce 126 

Chives Sauce ,. 126 

Lemon Sauce for Boiled Fowl . 126 
Papilotte Sauce 127 

For Vegetables. 

Cream or White Sauce ... . 127 

White Sauce . . 128 

White Sauce or Drawn Butter . 127 

For Desserts. 

Cream Sauce 129 

Creamy Sauce 129 

Devonshire Cream 128 

Foamy Sauce 129 

Hard Sauce 131 

Hot Chocolate Sauce 131 

Lemon Sauce 130 

Sauce for Plum Pudding . . . 130 
Wine Sauce for Plum Pudding . 129 

Wine Sauce • . 130 

Wine Sauce 130 

CAKE. 

Angel Food 139 

Black Cake, To make .... 141 

Boiled Icing 146 

Caramel Cake 144 

Chocolate Cake • • . ■ . 145 

Chocolate Icing 148 

Cocoanut Drop Cakes .... 151 

Cookies 149 

Corn Starch Cake 139 

Cream Drop Cakes 151 

Cup Cake 139 

Doughnuts 152 

Drop Cakes 151 

Drop Ginger Cakes 151 

Feather Cake 139 

Fruit Cake 141 



INDEX. 



207 



Fruit Cake 141 

Fruit Cake 142 

Fruit Cake 142 

Fruit Cake 142 

Gen. Lee Cake 140 

Ginger Bread, Soft 148 

Ginger Bread, Soft 149 

Ginger Bread, Soft .... 148 

Ginger Cake, Soft 148 

Hickory Nut Macaroons . . . 152 

Indian Meal Cake • . 140 

Instantaneous Frosting .... 147 

Jumbles 149 

Lemon Jelly Cake 146 

Lady Cake 138 

Lunch Cake .... .... 137 

Maple Sugar Icing 146 

Marshmallow Filling 147 

Mocha Cake, No. 1 143 

Mocha Cake, No. 2 143 

Nut Cakes 152 

Orange Cake 144 

Orange Filling 147 

Pistachio Cake 140 

Plain Cake 145 

Plain Cake 145 

Plain Cake 146 

Plain Icing 147 

Sand Tarts 150 

Sugar Cakes 150 

Sugar Cakes 150 

Sponge Cake 138 

Sponge Cake . 138 

Suggestions on Cake Baking . . 137 
Taylor Cakes 150 

BEVERAGES. 

Apple Tod 160 

Apple Toddy 160 

Blackberry Wine 164 



Chocolate 158 

Chocolate 158 

Chocolate, To Prepare .... 159 
Coffee, Mixture of ..... . 157 

Coffee, Boiled . 157 

Coffee, Filtered 158 

Coffee, French 157 

Champagne Cup 163 

Cherry Cordial 163 

Cider Cup 162 

Cider Cup 163 

Claret Cup 163 

Egg Nogg 160 

Egg Nogg 161 

Egg Nogg 161 

Egg Nogg . 161 

Ginger Beer 164 

Hock Cup 161 

Hock Cup 163 

Lemonade, Indian ... . . 159 

Mint Julep 163 

Mansion House Loving Cup . . 159 

Mulled Wine 162 

Mulled Wine 162 

Philadelphia Fish House Punch. 159 

Punch 159 

Tea 158 

Tea, Iced 158 

Tea Punch 160 

PRESERVES AND PICKLES. 

Brandied Peaches 171 

Brandied Peaches 171 

Cantaloupe, Sweet Pickled . . 174 

Chili Sauce 175 

Conserves 169 

Cucumber Pickle 172 

Currants, Spiced 171 

Currant Jelly 169 

Ginger Pears 171 



208 



INDEX. 



Green Tomato Pickle 172 

Mangoe Pickles 173 

Martina Pickles 173 

Orange Marmalade 170 

Oysters, Pickled 175 

Pear Butter 170 

Quince Jelly 169 

Strawberries, To Preserve . . . 170 

Sweet Pickle 174 

Tomato Catsup 175 

Tomato Sauce 176 

Walnut Pickles 173 

Watermelon Pickle 174 

CANDY. 

Almond Candy 182 

Chocolate Caramels 181 

Chocolate Caramels 181 

Chocolate Caramels 181 

Cocoanut Bars 183 

Everton Taffy 182 

Marshmallows 183 

Peanut Taffy 182 

Taffy 182 

Taffy, White 182 

Toffee 183 

MISCELLANEOUS. 

Abbreviations VI 

Ants, To Drive Away ..... 195 
Benzine Cleaning Fluid .... 190 
Black Lace and Net, To Wash . 195 

Brass, To Clean 198 

Calico, To Set the Colors in . . 194 
Carpets and Woolens, To Clean . 191 

Chapped Hands, For 189 

Cleaning Compound 190 

Cleaning Fluid 191 



Cologne, To Make 189 

Covers Off Fruit Jars, To Take . 197 
Eggs Until Winter, To Keep . . 196 
Equivalents of Weights in Meas- 
ure VII 

Flannel, To Wash 194 

Flowers Fresh, To Keep . . . 197 
Furniture Bright, Keeping . . . 196 
Gilt, To Take Spots Off . . . .198 
Grease Out of Carpets, To Take . 195 
Indelible Ink, Marking With . . 196 

Ink, To Take Out 193 

Ink, Out of Carpets, To Take . 195 

Lye, To Make 192 

Matting, To Take Spots Out of . 195 
Mildew, To Take Out .... 190 

Mildew, To Remove 190 

Mould on Preserves, To Prevent 197 
Mutton Suet, To Render . . . 193 

Pot-Pourri 189 

Prints or Engravings, To Clean . 196 
Rust from Knives or any Steel, 

To Remove 197 

Silver Polish 197 

Soap, To Make Hard 192 

Soap, To Make Soft 192 

Tins, To Clean 198 

Velvet, How to Steam ... 190 
Wall Paper, English Receipt for 

Cleaning 191 

White Clothes, To Take Stains 

Out of 193 

White Paint, To Clean .... 193 
White Marble Hearths, To 

Clean 195 

White Marble Hearths, To Take 
Spots Out of 195 



Tlp> first NatitfnHl Hunk, 

« « « 

(Eaptial aurl Surplus, - - $1,250,000. 

« « « 

(Banter Fifth Jtonu* and TOanxl Stmt. 
« « « 

©hartes g. Sp^r, F. fi. SfceWing, 

PRESIDENT. CASHIER. 

V/CE PRESIDENT. ASST. CASHIER. 

* « ^ 



1|r OCATED right in the heart of the shopping 
^^,' district, with a dozen lines of cars passing 
the door, and reaching every suburb of both 
cities. 



f 



Ladies will find this one of the most con- 
veniently located banks in the city for the trans- 
action of business. 

Home and shopping accounts will receive 
prompt attention as well as those of firms and 
corporations. 



J. Painter & Sons Co. 



BOSTON. CHICAGO. 

ESTABLISHED 1859. 

Howe, Brown & Company, Limited, 

MANUFACTURERS OF 

FINE STEEL. 



HOWE'S TOOL STEEL. 

HOWE'S SPECIAL TOOL STEEL. 

HOWE'S CRUCIBLE CAST SPRING STEEL. 

CRUCIBLE AND OPEN HEARTH STEEL 
OF ALL DESCRIPTIONS. 

POLISHED DRILL RODS. 



OFFICE AND WORKS — 

Penn Avenue and Seventeenth Street, 

PITTSBURG, PA, 



Use Our Quaker Cabinet. 

Enjoy Turkish, Russian, Sulphur, 
Perfumed, Thermal, Medicated and 
Vapor Baths in the privacy of your room 
at home or abroad for three cents. 
Water Baths cleanse the outer skin 
or surface only. Makes your blood 
pure, your sleep sound, your skin soft, 
white and beautiful. You feel younger, 
like a new being. Ladies are enthusiastic 
in its praise. No assistant or experience 
needed. A child can operate it. 

DESCRIPTION.— Weight, 5 lbs. Best 
made. Germ-proof and water-proof lined. 
Odorless, antiseptic, hygienic cloth exten- 
ded by a coppered steel frame. Patented, 
thick. Easily carried. Price, complete, including heater, valuable formulas 
directions, etc., $5.00. Every Quaker Cabinet is guaranteed by us 
to do the work and be exactly as represented, or money 
refunded. 

J. T. McKENNAN, 

Druggist and Apothecary, 431 market st 

W. G. SCH1RMER, Manager. 



It Produces Cleanliness, Health, 

Strength and a Beautiful 

Complexion. 

Disp>els Colds, Fevers, Skin 
Diseases and Eruptions, Cures 
Rheumatism, Sciatica, Obes- 
ity, Neuralgia, Bronchitis, 
Quinsy, Eczema, La Grippe, 
Malaria, Catarrh, Head- 
aches, Female Complaints, 
Pneumonia, Piles, Dropsy 
and all Blood, Skin, Nerve 
and Kidney Troubles. 
A Hot Springs at Home. 

Size, folded, 15 in. square, 3 in. 



PITTSBURG, PA. 



Reserved. 



GEO. K. STEVENSON & CO., 

GROCERS. 

We have a tempting array of good things at tempting prices. 
We particularly invite all who are not familiar with our stores, 
to visit either or both, and see how attractive food stores can be 
made. 

We have always felt that a Grocery Store should be made 
inviting, and have endeavored to make ours so, not only in the 
display of fine goods, but in prices as well. 



GEO. K. STEVENSON & CO., 

f Sixth Ave., opp. Trinity Church, 
TWO STORES : | Centre and High | and Aves ., E . E ., 

PITTSBURG, PA. 

REYMER & BROTHERS, 

508=512 Wood Street, 

manufacturers of tbc finest ana Choicest Confectionery. 

To send a box of " Reymer's Best " to your friends would be 
a rare treat indeed, and no doubt highly appreciated. There are 
many would be imitators, but it is not Reymer's. It may be 
merely a matter of taste to some, but to taste " Reymer's Best " 
you will at once admit it cannot be surpassed in richness of 
flavors and fine material. 

Special attention given to Luncheon and Dinner Candies, of 
which we make a fine variety — Hats, Baskets, Rings, Bow Knots, 
Zig Zags and other novelties. 

Orders will receive special attention and prompt delivery. 

REYMER'S. 



Cbe Siegfried Pharmacy, 



Corner fiigMand and Centre Avenues, 

telephone, $00 6. e. 



« « « 



Z7he execution of {Prescription Work and the 
compounding of Jfamily receipts Our Specialty. 

We carry also a full line of {Physicians* Supplies 
and Surgical dressings, {Bandages, jCints, Sauzes, 
Cottons, jCiyatureSj etc. 

Gvery requisite for the toilet and sick~room. 

{Peymer 's ^ine Confections. 

!Pure Soda 1/Jater. 

Syrups being made by us from the fresh fruit. 



Reserved. 



JOS. HORNE & CO. 

■■*§*■■ 

HOUSEFURNISHINGS. 

We have always paid a great deal of attention 
to this Department. 

We put it in the basement, simply because 
there is abundance of room down there, and that is 
what a department of that kind needs. 

You will find anything and everything in the 
way of Household Articles. 

Any new invention for making labor through- 
out the house easy makes its way very quickly to 
this Department, and you will always find the 
new devices, as well as the old, waiting for you. 

It is, perhaps, the most complete House- 
furnishing Department in the State. 



-*§*- 



Penn Avenue and Fifth Street. 



LOUIS SCHULENBERG. 



J. WII^IAM PORTS. 




SCHULENBERG & PORTS, 

Riding, Livery and Boarding Stables, 

BELLEFONTE ST. AND FIFTH AVE. 

GOOD SADDLE, DRIVING AND COMBINATION HORSES 

ALWAYS ON HAND FOR SALE- ALSO, HORSES 

SOLD ON COMMISSION. 

Instruction in Riding and Driving given by 



Telephone, 
Bellefield 266. 



CHARLES A. BISHOP, 
LOUIS SCHULENBERG. 



JUNIATA IRON WORK. 

ESTABLISHED 1824. 

Shoenberger Steel Co. 

Manufacturers of 

Pig Metal, Iron and Steel Horse and Mule Shoes, 

Open Hearth and Bessemer Steel, Horse Shoe Bar, Toe Calks, 

Sheets, Blooms, Slabs and Billets, Skelp, Tin Plate Bar and Sheet Iron. 
Fire Box, Boiler and Tank Steel Plates, 



J. L. D. SPEER <& CO. 

v BANKERS, y 



m 



First National Bank Building, 

Pittsburg, Pa 

255 Fifth Avenue, 



HIGH GRADE BONDS FOR SAVINGS BANKS AND 
PRIVATE INVESTORS. 

MEMBERS OF PITTSBURG STOCK EXCHANGE. 



ASSOCIATE OFFICES: 

Members of New York Stock Exchange. 

Members of Philadelphia Stock Exchange. 

Members of Baltimore Stock Exchange. 



Business Paper Discounted 

and *f» Long- Distance Telephone, 

Loans made on 4 s Pittsburg- 2229. 

Collateral. 



Established 1840. 



J. C. GROGAN, 

Jeweler, 



f 



Diamonds, Rubies, 
Sapphires and 
Pearls. 

RARE SPECIMENS IN FANCY GEMS. 

Experience and close study of setting- Jewels, including 
finest workmanship, places ray stock amongst the first in this 
country. 

The Grog an Watch. 

When you are interested in the purchase of a reliable time- 
piece, don't fail to consider my stock. Comprises every variety. 
All guaranteed. 

STERLING SILVER DINING SERVICES. 

Complete outfits that match perfectly. Shapes and styles 
not surpassed in any market. The variety in odd single pieces 
for appropriate gifts can not be described in this space. 

TABLE CUTLERY. SILVER MOUNTED LEATHER GOODS. 

HALL CLOCKS. 

Sole Agent for the Tubular Chime, 

PRIZE CUPS. 

The variety collected together this season surpasses any ever 
brought to this city. 

J. C GROGAN, 

443 Market St., Cor. Fifth Ave. PITTSBURG, PA. 



Pittsburgh Bank for 
Savings, 



210 fourth Avenue. 



« « « 



Assets over $3,400,000. 



« « « 



Tour Per £ent. Interest on 
time Deposits. 



« « « 



Your Account Solicited. 

Eadies are guaranteed prompt and courteous 
treatment. 

3ame$ $. RUbn, President 
aim. 3. 30Ue$, treasurer. 



Reserved. 



JOS. LOUGHREY & SON, 

MANUFACTURERS AND DEALERS IN 

fiarness, Saddles, Bridles, 
Blankets, Robes, Collars, WJbips, 
Crunks, Satchels and 
Crawlers' Outfits, « « * « 

4=38 Wood Street, 
Telephone 114. PITTSBURG, PA. 

JOS. ElCHBAUM & CO., 

{Printers^ Stationers, 

£teet and Copper SP/ate £nt/ravers and SPrinters, 

^anct/ Soodsj 
jtfrtists' Ttfaterials, 

242 FIFTH AVENUE, PITTSBURG, PA. 



JOHN T. WRITT, 

Practical Caterer, 

7225 Susquehanna Street, East End, 

and 209 Fourth Avenue, 

Room 4. Pittsburg, Pa. 

'PHONE. PGH. 358. 



WE HAVE NO 
RESTAURANT OR 
STALE FOOD. 
NOTHING KEPT OVER 
OR TAKEN BACK 
FROM YOUR 
RESIDENCE. 



We are prepared to furnish Weddings, Suppers, Parties, 
Luncheons, Teas, Banquets, etc. 

We are near the market ; everything- is fresh cooked, 
delivered and served to order. 

We make a specialty of Salads, Timbals, Croquets and Pattie 
Filling- of all kinds. 

We are well known in Allegheny and the East End. And 
can refer you to many ladies in both cities. 



Respectfully, 



JOHN T. WRITT. 



GREENHOUSES, 

Boggs Ave., Mt. Washington. 



MARKET STAND, 

No. 181 Allegheny. 



A. W. SMITH, 
tflorist, 



339 SIXTH AVENUE. 



PITTSBURG, PA 



BEAUTIFUL PLANTS 

CHOICE FRESH FLOWERS. . . . 
ARTISTIC FLORAE AND PLANT 
DECORATIONS 



A. W. SMITH, 

Telephone 2280. 339 Sixth Avenue. 



SOCIAL 
EVENTS, 



4 



■RECEPTIONS and Theatre Parties 
desiring- high-class livery service, 
will find our equipment eminently 
satisfactory. 



«^ 



/\UR Park Traps, Carriages and 
Broughams, being of the newest 
designs and most approved pattern, and 
with our careful liveried drivers, give 
the style and finish of the best of 
private turnouts. 



EXCELLENT CARE AND ATTENTION GIVEN TO 
BOARDING HORSES. 



RIDING AND DRIVING TAUGHT. 



Schenley Riding Academy, 

Phone, Bellefield 172. BAYARD AND NEVILLE STS. 



In Medicine and 

In Food 

You want the ingredients fresh and pure. With two up-to-date 
stores in excellent locations, our advantages for handling pure 
and fresh drugs are unexcelled. 

Our candies are the best we can buy ; Reymer's, Lowney's, 
Hershey's and Allegretti's. 

True fruit juices and distilled water used in our Soda Water. 

IMPORTED AND DOMESTIC CIGARS. 

KAERCHER DRUG CO. 

62 Federal St., Allegheny, Pa. 4701 Fifth Ave., cor. Neville, Pittsburg, Pa. 

ALLEGHENY, 4. (TELEPHONES) BELLEFIELD, 208. 

C Reed mcRnigbt, 

6a$, Electric and Combination fixtures. 

finest Display between 
new York ana Chicago. 

CMrd floor— CaR« eiwator. 

Standard Building, 
$ji Ulood Street. 



PERFECT CATERING. 
PERFECT PASTRY. 
PERFECT ICES. 
PERFECT ICE CREAMS. 
PERFECT SWEETMEATS. 

W. R. Kuhn & Coc 

E. E. 

Tel. 158 6202 Penn Avenue. 

679 

Every Woman is Interested _^ 

in the furnishing of the Bath Room. 

"Standard" Bath 
Tubs and Plumbing- 
Fixtures are unequaled 
in beauty, strength and 
durability. 

All parts are ex- 
posed and easily ac- 
cessible. 

The various articles 
can be finished to match 
or harmonize with the surrounding's and all details are carefully 
considered. 

" S. M. Co." is cast on the bottom of every Bath, affording 
protection ag-ainst the substitution of inferior g-oods. 

STANDARD MANUFACTURING CO. 
Catalogue on Application. Pittsburg, Pa. 




KNOX SAILOR HATS. 

The established superiority of Knox Hats was never 

more marked than it is 
this season. 

The new sailor is a 
marvel of stylish ele- 
gance. 

Smooth Braids, . $5.00 
Rough Braids, . . 4. 00 

The New Jumbo Braid, 4.00 

Knox Sailors are sold in Pittsburg only by us. 
None is genuine without the Knox trade mark. 

Paulson Sailors, similar to the Knox in shape, 
$2.50 and $3,00. 

Splendid display of Trimmed Millinery and 
Walking Hats. 

PAULSON BROS. 

441 WOOD STREET. 




Reserved 



J. R. WELDIN & CO. 

429-431 Wood Street, . 

PITTSBURG, PA. 



ENGRAVERS OF. 



,^* 



Calling Carbs, 
Invitations to Geae, 
IReceptions, ©ancee, . 
Banquets ant> Mefc&inge, 
flfconograms, Hftbresses, 
Create an J) Coats of Hrms, 



MAKERS OF 



Gable Car&s, 2)ance programs, & 

fIDenns anfc ifine papers for 
polite Correspondence, . ♦ ♦ 



f 



ALL THE LATEST EASTERN IDEAS 



CARI, A. WUNDERI.Y. AUGUST WUNDERI.Y. 

WUNDERLY BROS., 
ART STORE. 

Etchings, Engravings, Water Colors and Oil Paintings, 
Picture Frames and Mirrors. 

Regilding Frames, Repairing and Renovating a Specialty. 

No. 329 Sixth Avenue, 

Next to Duquesne Club. PITTSBURG, PA. 

ffine tflowers. Brtistfc decorations. 

Randolph & McClements, 

jfloral Experts- 

Tel., E. E. 25. South Highland Ave. 

Residence, E. E. 616. and Baum St., E. E. 

BUY HAINES' TRUNKS - 

GEO. S. HAINES CO., 

SOLE MANUFACTURER, 

No. 528 Wood Street, PITTSBURG. 

Positively no Agents or Branch Stores in Either City. 



GOLF SHOES ^^— 



Sent/emen 

. , . AT CAIN'S 



And do not forget we are NOT on the Corner now. 
Our Number is 503 MARKET STREET. 



A BOOM TO EAST END ! 

THE C. H. ROWE CO, 

Cor. Penn and Highland Aves. 



A long-felt want is at last filled. Everything- a well-dressed 
man or woman may need will be found in our spacious store 



rooms. 



" COME, SHOP WITH US." 

All Car Lines pass the Door. 
"If you cannot find it here, there's no use looking- elsewher 



UPHOLSTERY 
EFFECTIVENESS 

Many Draperies and Hangings are put in place that 
entirely wanting in effect-that do not lend the apartir 
the air of comfort and beauty sought for. 

HAVE THEM RIGHT. 

See our New and Stylish Decorative Fabrics, and let us 
send an experienced man to give you estimates and show 
you designs— Modern Designs, that produce the charm that 
rich hangings should give. 

E. GROETZINGER, 

CARPETINGS AND 

draperies. . . 627=629 Penn Avenue. 

WI9 



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